892. To Make Ottawa Root Beer

892.    To Make Ottawa Root Beer. Take 1 ounce each sassafras, allspice, yellow dock, and wintergreen; 1/2 ounce each wild cherry bark and coriander; 1/4 ounce hops and

3   quarts molasses. Pour boiling water on the ingredients and let them stand 24 hours; filter the liquor and add 1/2 pint yeast, and it is ready for use in 24 hours.

893. To Make Superior Ginger Beer

893.    To Make Superior Ginger Beer. Take 10 pounds of sugar, 9 ounces lemon juice, 1/2 pound honey, 11 ounces bruised ginger root, 9 gallons water, 3 pints yeast. Boil the ginger half an hour in 1 gallon water; then add the rest of the water and the other ingredients, and strain it when cold. Add the white of an egg beaten, and 1/2 an ounce essence of lemon. Let it stand 4 days, then bottle, and it will keep many months.

894. To Make Ginger Beer

894.    To Make Ginger Beer. Put into 1 gallon boiling water, 1 pound lump sugar, 1 ounce best unbleached Jamaica ginger well bruised, 3/4 ounce cream of tartar and 2 lemons sliced; stir the ingredients frequently in a covered vessel until lukewarm; then add 11/2 or 2 ounces yeast, and keep it in a moderately warm place so as to excite a brisk fermentation; the next day rack and strain through flannel; let it work for a day or two, then strain it again and bottle, wiring down the corks.

895. Ginger Beer Without Yeast

895.    Ginger Beer Without Yeast. Boil 11/2 pounds bruised ginger in 3 gallons water half an hour; then add 20 pounds white sugar, 1 pint lemon or lime juice, 1 pound honey, and 17 gallons water; strain through a cloth. When cold add the white of 1 egg, and 1/2 fluid ounce essence of lemon; after standing 3 or 4 days, bottle.

896. To Make Ginger Pop

896.    To Make Ginger Pop. Take 51/2 gallons water, 3/4 pound ginger root bruised, 1/2 ounce tartaric acid, 21/4 pounds white sugar, whites of 3 eggs well beaten, 1 small tea-spoonful lemon oil, 1 gill yeast; boil the root for 30 minutes in 1 gallon of the water, strain off, and put the oil in while hot; mix. Make over night; in the morning skim and bottle, keeping out sediments.

897. To Make Ginger Pop

897.    To Make Ginger Pop. Take 2 ounces best white Jamaica ginger root, bruised; water, 6 quarts; boil 20 minutes, strain, and add 1 ounce cream tartar, 1 pound white sugar; put on the fire and stir until all the sugar is dissolved, and put in an earthen jar; now put in 1/4 ounce tartaric acid, and the rind of 1 lemon; let it stand until 70° Fahr., or until you can bear your hand in it with comfort ; then add 2 table-spoonfuls of yeast, stir well, bottle for use and tie the corks. Make a few days before it is wanted for use.

898. Wahoo Beer

898.    Wahoo Beer. Boil for 6 hours in

4 gallons water, 1 ounce each sarsaparilla,. Sol- omon's seal, nettle root, and sassafras; 2 ounces each burdock root, comfrey root, and Prince's pine; 2 ounces sweet fern, 1/2 ounce wintergreen, and 4 raw potatoes cut up fine. Strain, and add 1 quart molasses for each 3 gallons of the strained liquor, and a browned loaf of bread. When cool, put in 1 pint of good yeast, and let it ferment for 24 hours. It will then be ready to be put in bottles or a keg.