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Literary
August 17, 1821
The Rhode Island American, And General Advertiser
Providence, Providence County, Rhode Island
What is this article about?
Recipe for a healthful spring beer using spicewood boughs, sassafras bark, burdock root, and sarsaparilla, attributed to Dr. L. Hopkins of Hartford, Connecticut. Includes preparation instructions and praise for burdock's nutritive benefits.
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OCR Quality
98%
Excellent
Full Text
SPICEWOOD BEER.
Recipe for a Spring Beer, or an excellent beverage for the warm season, by the late Dr. L. Hopkins, an eminent physician of Hartford (Con.)
Fill a five gallon kettle with Spicewood boughs, after stripping off the leaves, with half a handful of the bark of sassafras root, a handful of burdock root, and the same quantity of sarsaparilla, which if it be dry should be first boiled and mashed an hour—then boil the whole two hours. To five gallons of the liquor add half a gallon of molasses, and a little yeast. When in a proper state of fermentation, bottle it, and put it in a cool cellar. It will keep good fifteen or twenty days, and be found very pleasant and salutary.
Of the several valuable articles of which this beer is composed, none possess more salubrious and nutritive qualities than the burdock root; indeed, the vegetable kingdom scarcely produces a more excellent root. So highly is this root esteemed in England, that it has long been used for tea in preference to most others.
Recipe for a Spring Beer, or an excellent beverage for the warm season, by the late Dr. L. Hopkins, an eminent physician of Hartford (Con.)
Fill a five gallon kettle with Spicewood boughs, after stripping off the leaves, with half a handful of the bark of sassafras root, a handful of burdock root, and the same quantity of sarsaparilla, which if it be dry should be first boiled and mashed an hour—then boil the whole two hours. To five gallons of the liquor add half a gallon of molasses, and a little yeast. When in a proper state of fermentation, bottle it, and put it in a cool cellar. It will keep good fifteen or twenty days, and be found very pleasant and salutary.
Of the several valuable articles of which this beer is composed, none possess more salubrious and nutritive qualities than the burdock root; indeed, the vegetable kingdom scarcely produces a more excellent root. So highly is this root esteemed in England, that it has long been used for tea in preference to most others.
What sub-type of article is it?
Recipe
Instructional Prose
What keywords are associated?
Spicewood Beer
Spring Beer Recipe
Burdock Root
Sassafras
Sarsaparilla
Herbal Beverage
Nutritive Qualities
What entities or persons were involved?
By The Late Dr. L. Hopkins, An Eminent Physician Of Hartford (Con.)
Literary Details
Title
Spicewood Beer.
Author
By The Late Dr. L. Hopkins, An Eminent Physician Of Hartford (Con.)
Subject
Recipe For A Spring Beer, Or An Excellent Beverage For The Warm Season
Form / Style
Prose Recipe With Commentary On Ingredients
Key Lines
Fill A Five Gallon Kettle With Spicewood Boughs, After Stripping Off The Leaves, With Half A Handful Of The Bark Of Sassafras Root, A Handful Of Burdock Root, And The Same Quantity Of Sarsaparilla, Which If It Be Dry Should Be First Boiled And Mashed An Hour—Then Boil The Whole Two Hours.
To Five Gallons Of The Liquor Add Half A Gallon Of Molasses, And A Little Yeast. When In A Proper State Of Fermentation, Bottle It, And Put It In A Cool Cellar. It Will Keep Good Fifteen Or Twenty Days, And Be Found Very Pleasant And Salutary.
Of The Several Valuable Articles Of Which This Beer Is Composed, None Possess More Salubrious And Nutritive Qualities Than The Burdock Root; Indeed, The Vegetable Kingdom Scarcely Produces A More Excellent Root.