Ingredients
- 1 1/2 tablespoons of loefland's malt
- 2 tablespoons of brewer's yeast
- 1 1/2 pts
Directions
_Contributed by Mrs. Judge L. L. Lewis, Richmond, Va._
Fill 1 qt. jar with fresh mint leaves and pour over them 1½ pts. of _deodorized alcohol_. Let this stand for 3 hours--not longer--shaking occasionally. During this time make a syrup of 1 qt. of granulated sugar and 1 qt. of hot water mixed well together and boiled a few minutes. This syrup should be double the quantity of alcohol and not too thick. Strain alcohol into a pitcher and pour the syrup after it has been cooled into it. Do not pour the alcohol into the syrup but pour the syrup into the alcohol.
MRS. JAMES MEEKS, PHILADELPHIA, PA.
_Contributed by Miss Josephine Barry Meeks, Orange, N. J._
Take 1 qt. of milk, 1½ tablespoons of Loefland’s malt and 2 tablespoons of brewer’s yeast. Strain yeast, mix the malt, yeast and a little of the milk until thoroughly blended, then put in dish with a lip, or a pitcher, cover it, and set to rise as one would sponge for bread. When carbonic acid gas begins to form, bubbles appear on top, stir it well and pour in lager beer bottles. Cork and lay the bottles on their sides in a cool place. If brewer’s or home-made yeast cannot be had, use ½ a cake of Fleischmann’s yeast to a qt. of milk.