1871 Barkeeper's ready reference

barkeepers' ready reference,

93

No. 84. ROYAL GINGER BEER.

10 lbs. of loaf sugar. £ 4 fc lemon juice. J 44 9 gallons of water. 3 pints of yeast. Boil the f 44 ginger root,

honey, (strained.)

(bruised.)

ginger for half an hour in 1J gallons of water, then add the rpst of the water and other ingredients and strain it. When cold add the white of one egg, beaten, and £ ounce of essence of lemon. Let it stand four or five days and then bottle it. It will keep for three months. (Note.)— Never use anything bat stone bottles for beer of this kind, for glass will not only break but admits too much light, and spoils the beer.