1922 Home-Made Beverages and American Drinks by M E Steedman

Home-made Beverages.

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rind of two lemons, one andahalfounces bruised ginger, 12 oz. crushed sugar candy and a quart of good unsweetened gin. Infuse for a fortnight, then strain through filtering paper and bottle. Ginger Flip. Boil a pint of mild ale with J oz. of grated ginger and 3 oz. sugar, pour on to two well beaten eggs, stir welband serve hot. Ginger Syrup. Boil8 oz. bruised ginger, the thinly pared rind and strained juice of a lemon, 3 pints of water and 3 pounds of cane sugar together for half an hour,skimming thoroughly,then strain and when cold bottle for use. Ginger Whisky. Bruise one and a half ounces ginger and the same quantity of juniper berries and infuse them for a fortnight in a tightly covered jar with a quart of whisky and f lb. crushed sugar candy, then filter and bottle. Ginger Wine. Boil 9 lb. of pure cane sugar, 3 gallons of water, 4 oz. bruised ginger, 4 oz. stoned and halved raisins, and the thinly pared rind of 4 lemons and a Seville orange together for an hour,removing the scum as itrises. Pour into a tub and leave until next day,thenadd half-ounce of isinglass, the strained juice of the lemons^and orange, and half a gill of fresh brewer's^ yeast. Mix well, pour into a cask, stir every dayiand keep it filled up as the fermentation subsides. When the hissing noise has quite ceased, add a pint of good brandy,bungthe cask tightly and leave for three months before bottling. Goldwasser. Boil 3 lb. of pure cane sugar and 3 pints of water together for five minutes,skimming when necessary, then let it get cold.j, Mix togetherj'2 quarts of pure rectified spirits of wine, 16 drops of oil of citron, 12 drops of oil of cinnamon, 6 drops of oil ofroses and 24 dropsof oil of aniseed. Then add the syrup, strain through filtering paper, and before bottling add],two squares of gold leaf broken into very tiny pieces.