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Spruce Beer
Colonial beer

Makes one quarter cask of thirty gallons

Ingredients

10-12 oz essence of spruce
2 gallons of the best molasses;
5-6 gallons of warm water
1 pint of good yeast or porter grounds

Directions

Combine the essence of spruce, the molasses, and the warm water
Mix well till it leaves a froth
Pour it into the cask, and fill it up with more water
Add the yeast or porter grounds
Shake the cask well
Set it by for twenty-four hours to work
Stop it down close
Next day, draw it off into bottles, which should be closely corked
Set by in a cool cellar for ten days, when it will be as fine spruce-beer as ever was drunk.

The grounds will serve instead of yest for a second brewing.

In a hot climate, cold water should be used instead of warm.

Source: The Lady's Own Cookery Book by Charlotte Campbell Bury (1844)

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