1869 Cooling Cups and Dainty drinks by William Terrington

103

Ginger Beer.

stand till nearly cool ; dis- solve in this mixture 1 51hs. of sugar, and add when lukewarm 1 pint of yeast; let the compound stand fourteen hours ; skim and filter, bottle and bind the corks. white sugar, 1 quart of lemon or lime juice, 21bs. new honey, 21bs. bruised Jamaica ginger, 1 drop of citronelle, 2 drops of neroli, 18 gallons of filtered boil the ginger in sufficient water for one hour, strain this clear, boil the residue in more water, till nearly all the virtue is extracted ; strain clear as possible, and add to the first infusion; put in the water, juice, sugar, and honey ; well mix and filter clear through tammy ; add the essence, digested in a gill of spirit pour in a clean cask, with white of egg, agitate for one hour, and after four days bottle. If desired to be fermented, add £ pint good yeast, and let it work while lukewarm. Ginger Beer, or Imperial Pop, No. 7. — Take cream of tartar, 3^- oz. ; powdered ginger, 4 oz. ; sugar, 21bs. ; lemon-juice, 2|- oz. ; water, 2 gallons ; digest when lukewarm ; add 1 oz. of German yeast skim, and bottle tight. strain and press them ; Schultz's , No. C. — Take 22lbs. of best refined soft water, 1 oz. of fresh expressed essence of lemon-peel ; white of 1 egg, well whisked ;