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Spruce or Aromatic Beer

Classification: historical, spruce

Source: John Grant, 74444.3034@compuserve.com, HBD Issue #1594, 12/2/94

This is taken from "Young's Demonstrative Translation Of Scientific Secrets; Or A Collection Of Above 500 Useful Receipts On A Variety Of Subjects" by Daniel Young. Printed by Rowsell & Ellis, King Street East, Toronto, Canada, 1861.

Take 3 gallons of water, 2 1/2 pints molasses, 3 eggs well beaten, 1 gill yeast, put into two quarts of the water boiling hot, put in 50 drops of any oil you wish the flavour of, or mix one ounce each, oil sarsafras, spruce, and wintergreen; then use the 50 drops. For ginger flavour take 2 ounces ginger root bruised and a few hops, and boil for 30 minutes in one gallon of the water, strain and mix all; let it stand 2 hours and bottle, using yeast, of course, as before.