1872 Cooling Cups and Dainty Drinks (Mixellany)

104 Aerated Beers. Ginger Beer Extemporaneous, No. 8.—Concen- trated essence of ginger, 2 drops ; clean syrup, \ oz.; teaspoonful lemon-juice, all mixed together in a glass; rub the edge of the glass with lemon-peel, 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 |-lb. 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. 10.—Jamaica ginger (bruised), 3J 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, 10 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-