1859 The Book of one Hundred Beverages - BERNHARD (William) -

EFFBRV•ESCING. BKVBB.AGBS. SS strain, add eight ounces of ye8st, and, aft.er· a· · few hours put into stone bottles tightly cork&

GINGER BEER-No. 3. - .. ·-~· .. .... ~

White sugar, one pound and a half; bruis– ed ginger, one ounce; cream of tartar, three ounces ; one lemon, shred ; boiling water, one gallon and a half ; yea.st, one ounce. Preps.re as number one. WHITll BPDtrc•. Sug&r, six .pounds ; essence of spruce, six ounetlS ; boiling water, ten gallons ; yeast, eight ounces. ?tiix together, ferment fur a few hours, and ·cork tightly down in stone bottles. . .. : ., • ' ·:! • . • • • • ~·. .. Is made in the same ma.ruler, 'an ·equal q'oantity .. of molasees being WJed instead of the sugar. . · EFFERVESCING. FRUIT DRINKS. By adding a small quantity of the fruit syrups (see page 45), such as syrup of lemon, raspberry, pine-apple, apricot, cherry, &c. to the water in which the acid of the soda powders is dissolved, a variety of the most delicious sum- mer beve~cs may be made. - SPRUCE BEER.

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