1872 Cooling Cups and Dainty Drinks (Mixellany)

AEBATED BEEES.

Ginger Beer, No . 1.—To 1 \ oz. cream of tartar, add 1£ oz. Cochin ginger (bruised); 21bs . loaf- sugar ; thin peel and juice of 2 lemons; bruise the ginger and lemon-peel with |-lb . of sugar, in a mortar; pu t all together in a pan ; add 6 quarts boiling water, and , when lukewarm, 2 tablespoon- fuls of good ale yeast; le t 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 J oz. capsicum pods; boil th e same slowly for two hours; when nearly cold, add 91bs. of loaf- sugar, 12 oz. cream of tartar, 1 oz. essence of lemons, mixed with 1 oz. spirit of wine; pu t all in a cask, and pour on 11 gallons of boiling water; when nearly cool, add the whites of 6 eggs, whisked