Johnstown weekly Democrat. (Johnstown, Cambria County, Pa.) 1889-1916, 1889-09-06


not inebriate" there are various shrubs,
cordlals and many varieties of small
beer. An excellent recipe for hop beer
in quantity is the following which makes
a refreshing and pleasant beverage,
especially useful in country homes:
HOP BEER 1.-For one barrel of beer,
use one pound of hops and one-half
pound each of ginger and allspice. Put
in q bag and boil for half a day, then
pour the liquid in barrel or keg and add
one gallon of molasses and pint o'
good yeHst. 1t is improved by adding
sarsaparilla dandelion and burdock
roots. If these are used chop them and
hoi! Ions iinc 20 extract the strength.
then add to the other ingredients. Tn,
beer requires u beer keg or barrel to hoid
it and should stand about two days be-
tore it is ready for use. 1t is better Jo
make half barrel at a time.
The following method of making hop
beer was in high favor over half cen
tury ago for l find it in several family
recipe books of an early date:
Hop BEER. 2. Put to six ounces of
hops five quarts of water, and boil them
three hours. then strain off the liquor
and put to the hops four quarts more of
water, a teacupful OF ginger, and boil the
mix it with the rest OF the liquors, and
stir in q couple of quarts OF molass"s.
Take about half n pound of bread and
brown IL very slowly; when brown and
d"y put it In the liquor to enrich the
Hrrr. Rusked bread is the best for this
IGrpose, but loaf of bread cut in slices
and toasted till brittle will do very we'll
When rusked bread is used, pound it fiAe
and brown it in pot US you would coffee.
stirring constantly. When the hot
liquor cools so as to be just lukewarm,
add pint of new yeast that has no salt
in it. Here let me say that all olas
time recipes make especial mention that
yeast without salt should be used Keep
the beer covered in a temperate situa-
ton until it has ceased fermenting.
which is ascertaired by the subsiding Of
the froth turn it off carefully into beer
Ieg or bottles. The beer should not be
rorked very tight or it will burst the bot
ties. Keep it in cool place.
BEER OF ESSENTIAL OILS - Mix Il
couple Of quarts of boiling water with a
,Hnt and half of moasses. Stir in five
quarts of cold water, then add ten drops
- The oil OF a+aaIlas, zen OF spruce fiji
,een of wintcrcrcen and Il teHspooutul of
I'9- ence of ginger. When lukewarm put
IN half-pnt of fresh. lively Yeast
Alter fermenta ion, bottle and cork it
and keep it in a cool place.
SPRING BEER.-Take Il small bunch of
all or part of the following: Sweel !ern,
sarsaparilla, wintergreen, sassafraS,
plince's pine, and spicewood. BOIL with
twO or three ounces OF hops to three or
our gallons of water UuI two or ,hree
NV potatoes pared and cut in slices. The
r"ngth of the rop!5 and hops Is OBJ
aimed more thoroL shly by boiling them
ln separate waters, iOc when tho liquor
= strongly saturated with hops il will
rather bind up the ruo,, than extract
their juices. The root- -hould he boiled
i've or six hours; the liquor should then
JH strained and qUarJ @. aolusSCs put
,u three gallons of the beer Ii you wish
10 have The beer yrry rich brown naI u
pound OF bread ami put ia the liquor
When just lukewarn pgt IN pint of
lively yeast, that has no salt in 1.-THE
salt has a tendency - keep II from fer
mrnting. Keep IN It temperate sltua-
ION. covered over out rot SO light as TO
eA.iuIe the air entirely OF IL will not
work. When lermented keep in Il tight
ae.; or bottle and cork.
INSTANTANEOUS BGER-put to a pint
ana half i water four tea~poonfuls of
E.ngcr, Il tablespoonful %. lemon JUICE.
.Tee.en to taste with syrup or white
-nSar and turn into I'll u". Jottle. Have
ready a cork to III thr .lr, a string of
Ni-a to tie it down. ana u rIaliet to drive
10 he cork. Then IN, mo the bottle
nyaping teasPoonfuI oi the super cat
Donate OF ~oud, cork lN-rediaLeIy, Tie II
own tAeh sRake lAe " a'ie up We'll cuG
the 7Itlns "nu ''V Oo' VIII ~ ou'' iHl9
10 'ot lu'liroia'o "9o'
GTSG&k BEER, boil -;2ntly in gal
!Da OF wat'l three tea1p"'h!al, o. cream
tartar three OF GlnGrt, a-t.. lemon cut
u slices; MhcA 1t ma D'I''o h'" an
''"ur laHe ~ l'"t ''io ne i,-. . .".''' anu
9Weeteh IL W 9""' tuS.'' "S - ~ ei mheh
lHAe warm AaH ~ ~. vi 'Io9h
Yeast lHrlt ~ ." cur 't"'S "non II 10
'''thehIeu' LC''lc anu N,'P "a ro''
dec II VII po . nv 80 '''i''' 70 ~ '''o o'"'ae
- s., T.,
'IiN"hh nNi-,', "p'ui va sina
-"i' "n' l'l" w o'-I i'",' "'iI ,el
"''' VI ""a, ,',a.,S, -
~. =" -, ,,,.'.,,i.'... Ut
- n"' -. 80. 49,,
"lI II ,ba '',..r ',, -. g,,S,.,, ,',h,i,.
I'm II shnuld IN, nm. in bottles when
il - worked. an satirr,y corEad. it is
,,lea-,,nt and lively ap,: l.. III keep several
l,