1872 Cooling Cups and Dainty Drinks (Mixellany)

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 201bs. of sugar, add 20 thin lemon-peels, and strained juice of same; 16 oz. of bruised ginger; boil the sugar, ginger, and peel, in 6 gallons of water, half an hour; pour into a pan ; add 12 gallons of water ; strain into a barrel; add J oz. isinglass finings, and 1 bottle of pale brandy ; when lukewarm, ferment with yeast. Ginger Beer, Dr. Pereiras (for Hot Climates), No. 4.—Loaf-sugar, 5lbs.; lemon-juice, \ pint; honey, \\b. ; 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. Schultz's, No. 5.—10 gallons of boiling water, ] 0 oz. cream of tartar, 15 oz. ground ginger, 1 0 lemons cut in slices and boiled together ; let them