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Simple Spring Beer Cooking Recipe

Below is the quick and easy cooking recipe for Spring Beer.

Take a small bunch of all, or part of the following: Sweet fern, sarsaparilla, winter-green, sassafras, prince’s pine, and spice wood. Boil them with two or three ounces of hops to three or four gallons of water, and two or three raw potatoes, pared and cut in slices. The strength of the roots and hops is obtained more thoroughly by boiling them in two waters—for, when the liquor is strongly saturated with the hops, it will rather bind up the roots than extract their juices. The roots should be boiled five or six hours—the liquor should then be strained, and a quart of molasses put to three gallons of the beer. If you wish to have the beer very rich, brown half a pound of bread, and put it into the liquor. If the liquor is too thick, dilute it with cold water. When just lukewarm, put in a pint of fresh lively yeast, that has no salt in it. The salt has a tendency to keep it from fermenting. Keep it in1 a temperate situation, covered over, but not so tight as to exclude the air entirely, or it will not work. When fermented, keep it in a tight keg, or bottle and cork it up.


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