1869 Cooling Cups and Dainty drinks by William Terrington

AERATED BEERS. —

— To 1 £ oz. cream of tartar,

Ginger Beer, No. 1.

add

Cochin ginger (bruised);

21bs. loaf-

oz.

; thin peel and juice of 2 lemons ;

sugar

bruise the

ginger and lemon-peel with

sugar, in a

of

^-lb.

mortar add 6 quarts boiling water, and, when lukewarm, 2 tablespoon- fuls of good ale yeast ; let this ferment ten hours, drain clear, cork tight and tie down ; will be fit for use in ten hours. Ginger Beer, No. 2. — Bruise and macerate, in 1 gallon of water, 6 oz. of good African ginger and ^ oz. capsicum pods ; boil the same slowly for two hours ; when nearly cold, add 9 lbs. of loaf- ; put all together in a pan ;

sugar, 12 oz.

cream of tartar,

of

essence

oz.

1

lemons, mixed with 1 oz. spirit of wine ;

1

put all in

a cask, and pour on 1 1 gallons of boiling water when nearly cool, add the whites of 6 eggs, whisked