Quick Ginger Beer
To a pail of water add two ounces of ginger, one pint of molasses, and a gill of good yeast. In two hours it is fit for use.
Spruce Beer.-Boil one handful of hops, and two of the chips of sassafras root, in ten gallons of water; strain it, and turn on, while hot, a gallon of molasses, two spoonfuls of the essence of spruce, two spoonfuls of ginger, and one of pounded allspice. Put it into a cask; and when cold enough, add half a pint of good yeast; stir it well; stop it close; when clear, bottle and cork it.
Ginger Beer.- Turn two gallons of boiling water on two pounds of brown sugar or to a quart of molasses, add one and a half ounces of cream of tartar, and the same of ginger; stir them well, and put it into a cask. When milkwarm, put in half a pint of good yeast, stopping the cask close, and shaking it well. Bottle it in about twenty-four hours. In ten days it will sparkle like champaign. One or two lemons sliced in, will much improve it. It is excellent in warm weather.