1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

THE AMERICAN BAR-TENDER;

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—Add 12 gallons of ■water—strain into n barrel—add 1-3 ea isinglass finings, and 1 bottle of pale brandy. When luke- ■warm, ferment ■with yeast. GINGER BEER, No. 4. (Particularly adapted for hot climates.) Loaf-sugar, 5 lbs. —lemon-juice, 1-4 pint—honey, 1-4 lb.—bruised ginger, 5 oz. —water, 4 gallons. Boil the ginger in 3 quarts of water fox one hour. a Then add the sugar, lemon-juice, and honey, ■with the re mainder of the water. Now str.ain clear. When cold, add the whiaket^- white of an egg, and half a tea spoonful of essence of lemon. Let it stand four days, and then bottle for use. ginger beer. No. 5. 10 gallons of boiling water, 10 oz. cream of tartar, 15 o*. ground ginger, 40 lemons cut in slices, and boiled together. Let them stand till nearly cool. Strain and press them. Dis- lol've in this misturo Ih lbs. of sugar, and add when Imrowarm •ne pint of yeast. Lit the compound stand fourteen hours. Skim and filter, bottle and bind the corks. GINGER BEER, CR IMPERIAL POP, No. 6. Take cream ot hrrtar, 3 1-2 oz—powdered ginger, 4 oz.— sugar, 3 lbs—lemon juice, 3 1-2 oz. —water, 2 gallons. Digest when lukewarm. Add 1 oz. Geruiait yeast. Ekim and bottle tight. GINGER BEER, WITH RAI'^Hs'S, No. 7. To 1 lb. of raisins, add 1-2 lb. of sugar, 1 oz. bruised ginger, 4-4 citrio acid in powder. Macerate ihe raisins and ginger in 2 quarts of water for one day, then boil for ono hour. Add the sugar. Strain with pressure, adding the oitrio aoid. TO AERATE GINGER BEER, &o< Dissolve in 1 gallon of water 2 drachms essence of ginger, and 1-4 pint of lemon juice, 2 drops essence of lemon-peel— when well mized, bottle in giuger-bccr bottles, filling only to