1919 Home made beverages

Chapter VI.

GINGER ALES, BEERS, POP, ETC.

Ginger Ale CARBONATED— 1.— To make the extract, proceed as follows: Bruised ginger, 128 parts; cardamom seed, 2 parts; oil lemon, J£ part; Cayenne pepper, 8 parts; alcohol dilute, 256 parts. Mix the aromatics, moisten with the alcohol, pack in a percolator and percolate until ex- hausted. Dissolve the oil of lemon in the percolate. 2. — To charge the fountains: Extract ginger ale, 6 dr.; acid solution, 6 dr.; syrup simplex, 5 pt.; sugar coloring (carmine), 2 dr.; water, 6 gal. Mix. Charge with car- bonic-acid gas to 120 to 130 lb. 3. — The acid solution is made as follows: Citric acid, 3 oz.; water, 6 oz. Mix and make a solution. Extract. — 1. — Soluble essence of ginger, lj^ pt.; es- sence of lemon, soluble, lj^ oz.; essence of ginger oil, soluble, \]/2 oz.; extract of vanilla, soluble, 1J^ oz.; soluble essence rose oil, % oz.; tincture cinnamon, soluble, 1J£ dr.; artificial essence pineapple, % dr.; essence capsi- cum, 3 dr.; mix. 2. — Tincture of ginger, 1 gal.; tincture of capsicum, 7J^ oz.; extract of orange, 3 oz.; extract of lemon, J^ oz.; caramel, 5 oz.; water, lj^j gal.; sugar, 2 lb.; magnesium carbonate, 1 lb. Mix and allow to stand 12 hours. Shake occasionally and filter. 3. — Jamaica ginger, coarse powder, 4 oz.; mace powder, }/% oz.; Canada snakeroot, coarse powder, 60 gr.; oil of lemon, 1 fl.dr.; alcohol, 12 fl.oz.; water, 4 fl.oz.; mag- 69