1892 Drinks of the world

DRINKS.

325

thoroughly with a hammer or suitable crushing ma- chine ; boil gently for about an hour in about a quart of water, then add i lb. of best loaf sugar, and make up to a gallon with hot water ; stir until all is dis- solved. Add a small quantity of the soluble essence of lemon, and gum extract, the quantity to be regu- lated to taste of the maker. Then stir in \ ounce of tartaric acid, and, if required for quick fermentation, a very small quantity of yeast. The beer should fine down perfectly clear, and should then be bottled. In from one to three weeks time it is ready for drinking, and should keep good about six months. This was the old fashion — now for the new.^ First incorporate the lemon oil with i quart of the thick syrup. (If the oil contains a large proportion of insoluble matter, it may be well to use rather less than Then add the boiling water, and, after that, the remaining syrup ; taking care to keep the mixture constantly agitated during the process. Lastly, add the acid, and ginger tincture according to taste, or the requirements of the public analyst. ^ The Mineral Water Maker's Manual for 1866, from which many receipts are taken with thanks. Plain Syrup, from 56° to 60° T.^ . 3 quarts Boiling Water i quart Oil of Lemon ..... 24 minims Acetic Acid 4 fluid ounces Ginger Tincture (21, 22, or 23), Q.S.^ Use I to 1 1 ounce of the flavoured spirit to each bottle. 2 Twaddell's Hydrometer. From 11 to 12 lbs. sugar to the gallon should give something near this specific gravity. 1 quart of syrup in the first place.)

^ A sufficient quantity.