Authentic Beer and wine

[Barrycdog]

Table Beer. — To eight quarts of boiling watcr put a pound
of treacle, a quarter of an ounce of ginger and two bay loaves,
let this boil for a quarter of an hour, then cool, and work it
with yeast as other beer.

Another Receipt. — Eight quarts water, one quart molasses,
one pint yeast, one tablespoonful cream of tartar, mixed and
bottled in twenty-four hours; or, to two pounds of coarse
brown sugar add two gallons of water, and nearly two ounces
hops. Let the whole boil three quarters of an hour, and then
work as usual. It should stand a week or ten days before
being drawn, and will improve daily afterward for a moderate
time.

SPRUCE Beer. — Take three gallons of water, blood warmth,
three half pints of molasses, a tablespoonful of essence of
spruce, and the .like quantity of ginger, mix well together with
a gill of yeast, let it stand over night, and bottle in the morn-
ing. It will be in a good condition to drink, in twenty-four
.hours.

Ginger B]<!er. — One pint of molasses and two spoonfuls of
ginger put into a pail, to be half filled with boiling water ;
when well stirred together, fill the pail with cold water, leav-
ing room for one pint of yeast, which must not be put in until
lukewarm. Place it on a warm hearth for the night, and'bot-
tle in the morning.

Blackberry Wine. — Measure your berries and bruise them ;
to every gallon add one quart of boiling water, let the mixture
stand twenty -four hours, stirring occasionally, then strain off
the liquor into a cask ; to every gallon add two pounds of su-
gar, cork tight, and let it stand till following October, and you
will have wine ready for use without any farther straining or
boiling, that will make lips smack as they never smacked un-
der similar influence before.

CONFEDERATE
RECEIPT BOOK
A COMPILATION
OF
OVER ONE HUNDRED RECEIPTS,
ADAPTED TO THE TIMES.
WEST & JOHNSTON, RICHMOND, VA-
1863.
G. W. GARY,
http://archive.org/stream/confederaterecei00rich/confederaterecei00rich_djvu.txt