Root Beer
Take sarsaparilla after standing 3 or 4 days, bottle. (American), 2 pounds; spice wood, pound; 896. To Make Ginger Pop. Take 5+ guaiacum chips, 1 pound; birch bark, pound; gallons water, pound ginger root bruised, ginger, ounce; sassafras, 4 ounces; prickly-ounce tartaric acid, 24 pounds white sugar, ash bark, 1/2 ounce; hops, 1 ounce. Boil for whites of 3 eggs well beaten, 1 small tea-spoon- 12 hours over a moderate fire, with sufficient water, so that the remainder shall measure 5 gallons, to which add tincture of ginger, 8 ounces; oil of wintergreen, 1 ounce; alcohol, 1 quart. This prevents fermentation. To make root beer, take of this decoction 1 quart; molasses, 8 ounces; water, 2½ gallons; yeast, 4 ounces. This will soon ferment and produce a good drinkable beverage. The root beer should be mixed, in warm weather, the evening before it is used, and can be kept for use either bottled or drawn by a common beer-pump. Most people prefer a small addition of wild cherry bitters or hot drops to the above beer. (See Nos. 821 and 891.) ful 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.