1857 The Bordeaux wine and liquor dealers' guide

KANUFACTUBINO AND ADULTERATING LIQUORS. 107

GINGER BEEB.

Prq>. I.....,....Lump sugar 1 lb. ; bruised ginger (from which the dust has been sifted), ! to 1 oz. ; crea~ of tartar t oz. ; 1 lemon, sliced ; pour on them boiling water 1 gallon ; cover up, and macerate until barely lukewarm, then strain, add yeast 2 oz. ; work for 2 to 4 days, according to the weather ; skim, strain through clean :flannel, bottle, and wire down the corks. Excellent ; will keep well. II.-As last ; but use 'TIWilJt inst.ead of lump sugar. A fermented liquor, brewed from pale malt, mixed with a sufficient portion of high-dried malt to im– part the necessary color and :flavor. In many cases, its color is imparted by parched malt or burnt sugar, subsequently to the boiling. (See BREWING.) Porter originated with a London brewer named Harwood, in 1722, and was first called " eml!i,re," or " entire 'fndt,," from being drawn from one cask. Previously to that date, ak, beer, and &wo-pen111!J were the com– mon beverages, either alone or mixed, under the PORTER.

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