1918 Home Brewed Wines and Beers and Bartender's Guide

home brewed wines, beers, lilQUEURS, ETC.

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faontlis, shaking up the contents occa sionally. Then strain or filter, and bottle for use. This will improve with keeping. Red currants can be use in the same way, or a mixture of the red and white is good. MINERAL WATERS In order to make mineral water prop erly, it is absolutely necessary to pos sess a powerful aerating and bottling machine, and the water must be, with the carbonic acid gas and chemicals, of the purest quality; the corks used must also be excellent and especially prepared. aerated chalybeate water. Contains pro-sulphate of iron, and bicarbonate of potassa. It is a very easy and excellent mode of introducing iron into the blood, and is much rec ommended on that account, possessing equal tonic properties to that of the natural springs. CARBONATED LIME WATER. Is an aerated solution of bicarbonate of lime; the best is made from calcined Carara marble, each bottle containing g or 10 grains of carbonate of lime; it is administered to strengthen the bony structure. lilTHlA WATER, Is a solution of the freshly precipi tated carbonate of lithia; this water is becoming popular, being useful in cal- culous complaints. MAGNESIA WATER, Is useful in indigestion, etc., being an aerated solution of carbonate of mag nesia. It is an agreeable mode of tak ing magnesia. POTASS WATER, Is a solution of bicarbonate of potass in distilled water, and aerated with washed carbonic acid gas. SODA WATER, Is a solution of crystallized carbonate of soda, in distilled water, aerated with washed carbonic acid gas, upon the purity of which the excellence of this article mainly depends. "When employ ed as an anti-acid, it is highly im portant to obtain this article pure. SELTZER WATER. Is carbonate of soda, common salt, and carbonate of magnesia.

EFFERVESCENT DRAUGHT. Carbonate of potass, 80 grains; pul verized citric acid, 17 grains. Keep sep arate. "When required for use, add 1 drop of essence of lemon. Dissolve in separate tumblers, mix and drink while effervescing, SODA-WATER POWDERS, Bicarbonate of soda, 30 grains, in a paper; citric acid, 24 grains, in a ^ T Mix each separately in nearly half a tumbler of water. Pour the acid solution on the soda. Drink immediately. DRAUGHT UEMOIVADE, OR UEMON SHERBET. Five lemons, sliced; 4 oz. lump sugar; 1 qt. boiling water. Very fine. draught UEM03VADE, OR LEMON SHERBET. (A cheaper method.) One and one-half oz. cream of tartar; 1% 02. tartaric or citric acid; juice and peel of 3 lemons; 2 lbs. or more loaf sugar. The sweetening must be regu lated according to taste. GINGER LEMONADE. Boil 10% lbs. lump sugar for 20 min utes in 10 gallons of water; clear it with the whites of 6 eggs. Bruise % lb. common ginger, boil with the liquor, and then pour it upon 10 lemons, pared. When quite cold put it in a cask, with 2 tablespoonfuls of yeast, the lemons, sliced, and % oz. isinglass. Bung up the cask the next day; it will be ready in two weeks. imperial drink for families. Three oz. cream of tartar; juice and peel of 3 or 4 lemons; 2 lbs. coarse sugar. Put these into a gallon pitcher and pour on boiling water. When cool it will be fit for use. Juice of % lemon; 1% tablespoonful of sugar; 2 or 3 pieces of orange; 1 tablespoonful of raspberry or straw berry syrup. Fill the tumbler full with shaved ice, the balance with water, and ornament with fruits in season. LEMONADE. j Rind of 2 lemons; Juice of 3 large lemons; % lb. of loaf sugar; 1 qt. boil ing water. Rub some of the sugar in lumps on two of the lemons until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon juice LEMONADE. (Use large bar glass.) TEMPERANCE DRINKS