878. To Remedy Flatness in Beer

878.    To Remedy Flatness in Beer. Stir a few pounds of moist sugar into each hogshead; fermentation will ensue in a few days, and the liquor become brisk. On the small scale, the addition of a few grains carbonate of soda or prepared chalk to each glass will make the liquor brisk and carry a head ; but it must be drunk within a few minutes, else it becomes again flat. This is an excellent method when home-brewed beer becomes sour and vapid.

879. To Recover Frosted Beer

879.       To Recover Frosted Beer. Frosted beer is best recovered by the addition of a few hops boiled in a little sweet wort; or by adding a little moist sugar or molasses to induce a fresh fermentation.

880. Foxing or Bucking Beer

880.    Foxing or Bucking Beer. Add some fresh hops, along with some bruised mustard seed, to the beer. Some persons add a little made mustard, or solution of alum or catechu, or a little diluted sulphuric acid, and stir it well; and in a week or 10 days afterwards, further add some bean-flour, molasses, or moist sugar.

881. To Remedy Ropiness in Beer

881.    To Remedy Ropiness in Beer. Add a little infusion of catechu and some fresh hops to the beer, and in a fortnight stir well, and the next day fine it down.

882. German Beer Bouquet

882.    German Beer Bouquet. According to Dr. Boettger, this liquor consists of a solution of the essential oil of lemons in light petroleum oil, and a coarse fusel oil, containing spirit colored by turmeric.

883. Spring Beer

883.    Spring Beer. Boil down 3 small bunches each of sweet fern, sarsaparilla, win-tergreen, sassafras, prince pine, spice wood, in 8 gallons water to 6 gallons of decoction or extract; strain; 4 gallons of water boiled down to 3 gallons of decoction, with 1/2 pound hops; strain; mix the two extracts or decoctions together; dissolve in them 1 gallon of molasses, and, when cooled to 80° heat, 11/2 pound of roasted bread soaked in fresh brewers' yeast; fill up a 10-gallon keg; when fermentation is over mix with it the white of 1 egg beaten to froth; bung it, and bottle when clear.

884. Spruce Beer

884.    Spruce Beer. Boil 91/2 gallons of water; let it cool down to 80° Fahr., and then dissolve 9 pounds of sugar in it, having pre- viously mixed with it 1 ounce of essence of spruce; then add 1 pint of good brewers' yeast, and pour it in a 10-gallon keg until fermentation is over; then add a handful of brick powder and the white of 2 eggs beaten to a froth ; mix with the beer, and let it stand till clear, then bottle.

885. To Make White Spruce Beer

885.    To Make White Spruce Beer. Dissolve 10 pounds loaf sugar in 10 gallons boiling water, add 4 ounces essence of spruce; when nearly cold add 1/2 pint yeast. Keep in a warm place. Next day strain through flannel, put into bottles and wire the corks.