1872 Cooling Cups and Dainty Drinks (Mixellany)

Contents.

X

ALE AND BEER.

PAGE Malt and hops . . . . 95, 96 Bottling and tapping beer, &c. 96 Management of beer cellar . 97 Yeast 99 Elderberry beer . . . . 1 00

PAGE Antiquity of ale, &c. . . . 86 Alehouses first licensed . . 88 Brewing 91 Burton and Scotch ales . . 93 Pale ale 94

AERATED BEERS.

Ginger beer (10 varieties of) 101 I Sarsaparilla or Lisbon beer . 105 Spruce beer 105 | Treacle beer 106

CIDER AND MEAD.

Champagne cider . • . . 1 11 Metheglin 112 Mead 112

Cider, how made . • Scotch method . •

. . 107 . . 108 . . I l l

AERATED "WATERS.

Lemon sherbet (5 recipes) . 120 Orange sherbet . . . .120 Aerated lemonade. . . . 1 20 Magnesian ditto (2 recipes) . 120 Milk lemonade (3 recipes) . 121 Orgeat ditto 121 Ginger ditto 121 Lemonade (2 recipes). . . 1 21 Effervescent syrup of lemon . 122 Lemon syrup 122 whey 122 shrub 122 syllabubs . . . . 1 22 King's cup 123

Aerated chalybeate water .113 Carrara or lime water . . 1 13 Lithia 114 and . . 114 Seltzogene machine . . . 1 15 German mineral waters . . 1 16 Effervescent draughts (3 re- cipes) 117 Citratickali 117 Sherbet 117 Imperial 117 Seidlitz powders . . . .118 Chalybeated soda . . . . 1 18 Eefrigerent draught . . .119