1919 Home made beverages

Mead

closed up in a few days. Let it remain a year in the cask before bottling off. 2. — Water, 10 gal.; strained honey, 2 gal.; burned white ginger, 3 oz. troy; lemons, sliced, 2. Mix all together and boil for half an hour, carefully skimming all the time. Five minutes after the boiling commences add 2 oz. troy of hops; when partially cold put it into a cask to work off. In about 3 weeks it will be fit to bottle. 3. — Cherry juice, 1 pt.; rose syrup, 4 oz.; cinnamon water syrup, 8 oz.; mead extract, 4 oz.; fruit acid, J^ oz. Mix thoroughly with 6 pt. of simple syrup. 4. — Mead extract, 8 oz.; Angostura bitters, 12 oz.; honey, J^ gal.; rock candy syrup, 1% gal.; tartaric (or citric) acid, 1 oz.; water, 4 oz. 5. — Tonka beans, 2 dr.; mace, 2 dr.; cloves, 1 oz.; cinnamon, 1 oz.; ginger, 1 oz.; nutmeg, 1 oz.; pimento, J^ oz.; sassafras bark, 3 oz.; lemon gratings, 1 oz.; orange gratings, 1 oz. Bruise the drugs in a mortar or grind them very coarse and tie them loosely in a cheesecloth or muslin bag. Suspend them in 2 gal. of simple syrup and heat to 80° C. for a few hours, the longer the better, providing the temperature is not too high. The sassafras and pimento should be boiled in 2J^ pt. of water until it has boiled down to about 1}4 pt- Filter and add 2 pt. of honey and then mix with the other syrup. Add syrup enough to make 2J^ gal. and filter through a felt filter bag. 6. Coloring Mead. — Mead syrups may all be colored with caramel; when served they should look like a dark root beer. 7. Extract. — Sarsaparilla, 2 lb.; lignum vitae wood, 1 lb.; licorice root, 1 lb.; ginger root, 12 oz.; cinnamon bark, 12 oz.; coriander seed, 6 oz.; aniseed, 2 oz.; mace, 4 oz. Contuse or cut very finely and put up in 2 or 4 oz. packages. 8.— Serving Mead. — Into a 12-oz. glass draw 1J^ to 2 oz. and fill within about an inch of the top with carbonated water. Mix by pouring and then foam by the use of a fine stream as in serving root beer. 99