1869 Cooling Cups and Dainty drinks by William Terrington

102

Aerated Beers.

with a little of the liquor, and sufficient yeast to ferment. If required, clear through tammy ; strain ; pass through filtering paper, which has a little magnesia over it; this is a long operation, but produces a fine article ; have the tap driven in above the sediment; place the bottles on their sides in a cellar, as usual with ale, &c. Ginger Beer , No. 3. — To 20lbs. of sugar, add 20 thin lemon-peels, and strained juice of same; 1 6 oz. of bruised ginger ; boil the sugar, ginger, and peel, in 6 gallons of water, half an hour ; pour into a pan ; add 1 2 gallons of water ; strain into a barrel add ^ oz. isinglass finings, and 1 bottle of pale brandy ; when lukewarm, ferment with yeast. Ginger Beer, Dr. Pereira’s ( for Hot Climates), No. 4. — Loaf-sugar,- 51bs. ; lemon-juice, \ pint honey, ^lb. ; bruised ginger, 5 oz. ; water, 4 gal- lons ; boil the ginger in 3 quarts of water for one hour ; add the sugar, lemon-juice, and honey, with the remainder of the water ; then strain clear ; when cold, add the whisked white of an egg, and half a teaspoonful of essence of lemon ; let it stand four days, then bottle for use. Schultzs, No. 5. — 10 gallons of boiling water, 1 0 oz. cream of tartar, 1 5 oz. ground ginger, 1 0 lemons cut in slices and boiled together ; let them