1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

56

In 24 hours

or 4

or cold water will be ripe.

hours.

3

it

Keep the cask all the time closed You must take a very strong cask, or

up tight.

it will burst.

No. 92.

To make Cream Beer.

Take 2 ounces tartaric acid. 2 pounds white sugar. 3 pints water.

The juice of half a lemon.

Boil all together five minutes; when nearly ccid, add the whites of 3 eggs, well beaten, with J cup flour, and J ounce essence of winter-green. Bottle. Take 2 teaspoonfuls of this s^^rup for a tumbler of water, and add to it J teaspoonful of baking-soda. Drink it fresh.

No. 93.

How to

make Mead,

Take 12 gallons water. 20 pounds honey.

6 eggs, the glair only.

Let it boil 1 hour ; then add cinnamon, ginger, cloves, mace, and a little rosemary. When cold, add one spoonful of 3^east, from the brewer ; stir it well, and in 24 hours it will be good.