1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

68

1

Water, Lump Sugar, Brown Ginger, Yeast, Cream of Tartar,

1 Gallon.

li lbs.

1 oz.

1 oz.

2 ozs.

Bruise the ginger, and cut it in slices. Put it into a pan with a gallon of water, and the sugar intended for making the beer. Boil it, and skim, then strain it into a clean vessel, such as a pan of earthenware, or enamel, in which the cream of tartar is placed. When nearly cold, mix down 1 oz. of German yeast, and stir in, thoroughly rousing it. Let this work from 6 to 8 hours, skim off the head very care- fully, bottle and tie down the corks. In 12 hours it will be fit for use.

Ginger Beer.

No. 2.

Temperance Drink.

Clarified Syrup Thin, Lime Juice, Essence of Lemon, Tincture of Ginger, Carbonate of Soda, Citric Acid Crystals, do.

2 Gallons.

1 Quart,

i oz. 1 oz.

2 ozs. 2 ozs.

Well mix all the ingredients with the exception of the carbonate of soda and citric acid. Use screw stoppered bottles, fill 3 parts full of the mixture, divide the carbonate of soda equally amongst the bottles. There will be about a dram to each. Divide the crystals into equal parts, after grinding in a mortar. The best way is to have the portion for the bottle on a tiny piece of paper,

with the left hand, and put the screw

the

crystal

in

slip

The beer

stopper in with the right, as rapidly as possible.

This beer is

will be ready for drinking in about 6 hours.