It helps the understanding of what is
to be dote if you have never made beer
before to remember that any kind of
sweetened liquor with a little yeast ad-
ded will ferment' and become **pop'* in
three or four days. The difference in
strength of beers is according to the dif-
ference of amount of sweetening in the
liquor used, strong be^r or ale being
made with plenty of malt and other
sweetening added and small beer made
by adding more water to the same malt
for a second drawing. Once the method
is understood it is only a question of dif-
ferent flavoring to make spruce beer, gin-
ger beer, or any other variety as they all
go through ihe same process.
471 -Molasses Beer.
Procure a 10 gallon keg and another
holding 5 gallons, or a jug or two, as
there will be about 15 gallons of beer.
Tcke
8 ounces hops.
4 quarts coarse ground malt.
6 pounbs brown sugar.
3 pints reboiled Cuba molasses.
1 pint brewers yeast or a quart of
baker's stock✪ Molasses Beer.
Boil the hops in a kettle with 2 pails
of water about h »lf an hour, then pour it
boiling hot over the malt, sugar, and mo-
asses in a tub, stir up, let stand an hour,
then strain the liquor without stirring up
the sediment into a -keg. Boil 2 paila
more of water, pour it to the Ynalt etc.,
remaining in the tub to extract the re-
maining substance and when it is settled
strain it into the keg along with the first,
then use another pail of water the same
way but it need not be boiled, only have
the yeast added and when the large lot
is no more than milk warm strain this
yeast water into it.
Lpt ferment in the kegs 2 cr 3 days,
according to the temperature, keeping
them full to the bung so that the yeast
may work over and run off. Then cork
tight and keep a week or a month as
may be desired. If drawn off clear after
ermenting and bottled it becomes very
strong after a few w^-eks.
472— Ginger Pop.
8 quarts water.
2 ounces raw ginger pounded to pieces.
2 lemons.
3 heaping cups sugar.
2 tablespoons cream tartar.
^ cup of yeast✪ Ginger Pop.
EIGHT WEEKS
SUMMER RESORT.
OUR DAILY BILL OF FARE
AKI> WHAT IT COST.
THIS sDECoi^TiD :PJ^I^T o:b*
SOOKING •» B
Originally Published in the "San Francisco Daily Hotel Gazette "
BY
Jessup Whitehead
1803.
(S
Entered according to Act of Congress,
Jiltlie office of the Librarian of Congress, at Washington, D. C
Right of Translation reserved.
Eight Weeks at a Summer Resort.
This is my diary of a time when
I went out to gain experience at a
small place, as compared with our
hotel magnitudes, but a first-class
summer boarding house, neverthe-
less, situated on the shore of that
beautiful sheet of water called Uintah
Lake in the State of Cornucopia. A
great number of interesting questions
concerning the business of boarding
people for profit are to be answered
in this way as will be seen as we go
along, but more especially the object
I have in view is to stop once for all
the ceaseless inquiries of a lady friend
who keeps a boarding house and is
very economically disposed. This
lady knows that I have been cooking
for profit all my life and is aware
that I have become quite indifferent
in regard to the state of the market,
the state of the larder, or the state of
the storeroom, having learned that a
good meal can be made out of very
slim materials if one knows how to
manage, and therefore seems to ex-
pect that I can an
Page 130 · 2 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
It helps the understanding of what is to be done if you have never made beer before to remember that any kind of sweetened liquor with a little yeast added will ferment and become **pop in three or four days. The difference in strength of beers is according to the difference of amount of sweetening in the liquor used, strong beer or ale being made with plenty of malt and other sweetening added and small beer made
by adding more water to the same malt for a second drawing. Once the method is understood it is only a question of different flavoring to make spruce beer, ginger beer, or any other variety as they all go through the same process.
471 -Molasses Beer.
Procure a 10 gallon keg and another holding 5 gallons, or a jug or two, as there will be about 15 gallons of beer. Tcke
8 ounces hops.
4 quarts coarse ground malt.
6 pounds brown sugar.
3 pints reboiled Cuba molasses.
1 pint brewers yeast or a quart of baker's stock.
Boil the hops in a kettle with 2 pails of water about half an hour, then pour it boiling hot over the malt, sugar, and molasses in a tub, stir up, let stand an hour, then strain the liquor without stirring up the sediment into a keg. Boil 2 paila more of water, pour it to the malt etc., remaining in the tub to extract the remaining substance and when it is settled strain it into the keg along with the first, then use another pail of water the same way but it need not be boiled, only have the yeast added and when the large lot is no more than milk warm strain this yeast water into it.
Let ferment in the kegs 2 or 3 days, according to the temperature, keeping them full to the bung so that the yeast may work over and run off. Then cork tight and keep a week or a month as may be desired. If drawn off clear after fermenting and bottled it becomes very strong after a few weeks.
472— Ginger Pop.
8 quarts water.
2 ounces raw ginger pounded to pieces.
2 lemons.
3 heaping cups sugar.
2 tablespoons cream tartar. ^ cup of yeast.
EIGHT WEEKS
SUMMER RESORT.
OUR DAILY BILL OF FARE
AKI> WHAT IT COST.
THIS
Originally Published in the "San Francisco Daily Hotel Gazette "
BY
Jessup Whitehead
(S
Entered according to Act of Congress, in the office of the Librarian of Congress, at Washington, D. C
Right of Translation reserved.
Eight Weeks at a Summer Resort.
This is my diary of a time when I went out to gain experience at a small place, as compared with our hotel magnitudes, but a first-class summer boarding house, nevertheless, situated on the shore of that beautiful sheet of water called Uintah Lake in the State of Cornucopia. A great number of interesting questions concerning the business of boarding people for profit are to be answered in this way as will be seen as we go along, but more especially the object I have in view is to stop once for all the ceaseless inquiries of a lady friend who keeps a boarding house and is very economically disposed. This lady knows that I have been cooking for profit all my life and is aware that I have become quite indifferent in regard to the state of the market, the state of the larder, or the state of the storeroom, having learned that a good meal can be made out of very slim materials if one knows how to manage, and therefore seems to expect that I can an
Records on this page
Molasses BeerGinger Pop