1872 Cooling Cups and Dainty Drinks (Mixellany)

Ginger Beer. 103 stand till nearly cool; strain and press them ; dis- solve in this mixture 151bs. of sugar, and add when lukewarm 1 pint of yeast; let the compound stand fourteen hours; skim and filter, bottle and bind the corks. Schultz's, No. 6—Take 221bs. of best refined 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 soft water, J oz. of fresh expressed essence of lemon-peel; white of 1 egg, well whisked; 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 J 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, 2lbs.; lemon-juice, 2J oz.; water, 2 gallons ; digest when lukewarm ; add 1 oz. of German yeast; skim, and bottle tight.

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