RECIPES FOR TREACLE BEER ETC

[Stanley]

EXTRACTS FROM ‘FORTUNES IN FORMULAS’. PUBLISHED 1907 BY THE Norman Henley Publishing Company, USA. 1944 edition.

GINGER BEER.
6 Lemons. Bruised ginger, 3 ounces. Sugar, 6 cups. Yeast, compressed, ¼ of a cake. Boiling water, 4 gallons. Water enough[sic].

Slice the lemons into a large earthenware vessel, removing the pips. Add the ginger, sugar and water. When the mixture has cooled to lukewarm add the yeast. Cover vessel with cheesecloth and leave to stand for 24 hours. Strain and bottle but leave corks slightly loose to avoid bottles bursting.

TREACLE BEER
Hops, 1 ½ lbs. Coriander, one ounce. Half an ounce of ground capsicum pods. 8 Gallons of water. Boil for ten minutes and then strain into a barrel containing 28 lbs of treacle. Stir well and then throw the sold residue of hops etc back in and boil with an additional 8 gallons of water. Rummage the whole well with a stout stick, strain again and add 21 gallons of cold water. Add half a pint of fresh yeast and allow to stand for 24 hours in a warm place. It will be ready to tap off into bottles in 2 days and fit to drink in a week. Foe a stronger beer add up to 56 lbs of treacle and it will then keep for up to twelve months. This is a wholesome drink but apt to prove laxative when taken in large quantities.

BLACKBERRY CORDIAL
Fresh blackberry juice, 3 pints. Sugar, 8 ounces. Water 1 ½ pints. Pint and a half of brandy. Oil of cloves, 3 drops. Oil of cinnamon, 3 drops. Alcohol, 6 fluid drachms[approx. 20cc] Dissolve the sugar in the water and juice and then add the brandy. Dissolve the spice oils in the alcohol and add the mixture to the cordial to taste. Filter and bottle.

[Stanley]

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