1869 Cooling Cups and Dainty drinks by William Terrington

104

Aerated Beers.

— Concen-

Ginger Beer Extemporaneous, No. 8.

trated essence of ginger, 2 drops ; clean syrup, i oz. teaspoonful lemon-juice, all mixed together in a

; rub the edge of the glass with lemon-peel,

glass

and fill up with water from the seltzogene, or a bottle of soda-water, or mix the above formula in a bottle, adding aerated water from machine. Ginger Beer, with Raisins, No. 9. — To lib. of raisins, add 41b. of sugar, 1 oz. bruised ginger, f oz. citric acid in powder; macerate the raisins and ginger in 2 quarts of water for one day, then boil for one hour ; add the sugar ; strain with pressure, adding the citric acid ; bottle tight. Ginger Beer, for keeping longer than Twelve Months, No. 1 0. — Jamaica ginger (bruised), 3^ oz. loaf - sugar, 41bs. ; thin peel and juice of 2 lemons ; citric acid (in powder), 2 oz. ; German yeast, 2 oz. ; boiling water, 2 gallons ; essence of capsicum, 1 0 drops ; macerate the ginger in 1 quart of the water for one day ; add the sugar and 2 quarts of water ; boil together ; strain while warm ; boil the residue in 1 quart of water ; strain ; add to the liquor and rest of the water, which pour boiling hot on the lemon and acid ; when lukewarm, add the capsicum and yeast on a crust of bread ; let it ferment two or three days, according to tempera-