1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

GINQEE "WINE.

87

bler tbree parts full of water, and add two table-spoontids of the syrup. Then stir in briskly a small teaspoonfnl o# carbonate of soda, and a very delicious drink wiH be formed. Ibe color may be improved by adding a very small portion of cocliineal to the syrup at the time of boiling. 236. G-inger "Wine. Pnt twelve pounds of loaf-sugar and six-ounces of pow- dered ginger into six gallons of Trater ; let it boil for an hour, then beat up the "whites of half a dozen eggs with a whisk, and mix them -well -vrith the liquor. When quite cold put it into a barrel, ^vrith six lemons ont into slices, and a cupful of yeast ; let it work for thi-ee days, then pnt in thebung. In a 'week's time you may bottle it, and it will bc ready for immédiate use.