BEVERAGES FROM THE KITCHEN GARDEN
Intoxicating beverages of twenty-six varieties can be brewed by the owner of a kitchen garden. The magic recipes for the creation of these beers, stouts, wines, and liqueurs from an unsuspecting cottage plot are disclosed in “Culinary Herbs and Condiments” by M. Grieve. Take hops and bruised ginger; boil them in water; add sugar, and reboil. The result is hop ale. Most versatile of all the herbs mentioned is th<‘ humble dandelion, which, with different treatment, will yield not only a. beer, but a -stout and a wine as well. To do full justice to the kitchen garden in the role of Bacchanalian storehouse, the angelica liqueur should be tried. Steep chopped angelica stems in brandy, then add bitter almonds and liquid sugar.
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https://paperspast.natlib.govt.nz/newspapers/NEM19340904.2.88
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Nelson Evening Mail, Volume LXVI, 4 September 1934, Page 6
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128BEVERAGES FROM THE KITCHEN GARDEN Nelson Evening Mail, Volume LXVI, 4 September 1934, Page 6
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