49. SPRUCE OR AROMATIC BEER

Take 3 gallons of water, 2-1/2 pints molasses, 3 eggs well beaten,
1 gill yeast, put into two quarts of the water boiling hot, put in
50 drops of any oil you wish the flavour of, or mix one ounce each,
oil sarsafras, spruce, and wintergreen; then use the 50 drops. For
ginger flavour take 2 ounces ginger root bruised and a few hops, and
boil for 30 minutes in one gallon of the water, strain and mix all;
let it stand 2 hours and bottle, using yeast, of course, as before.


50. LEMON BEER

To make 20 gallons, boil 6 ounces of ginger root bruised, 1/4 lb.
cream-tartar for 20 or 30 minutes in 2 or 3 gallons of water; this
will be strained into 13 lbs. of coffer sugar on which you have put
1 oz. oil of lemon and six good lemons all squeezed up together,
having warm water enough to make the whole 20 gallons, just so you
can hold your hand in it without burning, or some 70 degrees of
heat; put in 1-1/2 pint hops or brewer's yeast worked into paste as
for cider, with 5 or 6 oz. of flower; let it work over night, then
strain and bottle for use. This will keep a number of days.


51. PHILADELPHIA BEER

Take 30 gallons of water, brown sugar 20 lbs., ginger root bruised
1/4 lb., cream tartar 1-1/4 lb., carbonate of soda 3 ounces, oil of
lemon 1 teaspoonful, put in a little alcohol, the white of 10 eggs