1925 Summer Drinks and Winter Codials by C F Leyel

Summer Drinks

Strain it, and before it is quit e cold :idd one ounce of good yeast. Skim off all the yeast the n ext day, an d b ottl e it and cork well. See that there is n o sed imcn t in the bottles. This will be rea dy fo r use in a week.

Spanish Ginger B eer Boil half an ounce of bruis ed ginge r and t \YO sliced lemons in one and a h alf ga llons of wat er for ten minutes. Then dissolve in half a gallon of cold wa t er t wo pounds of white sugar and a quart er of an ounce of cream of tartar. Mix both liquids together well, p ut in h alf a pint of yeast, and leave all night. Then strain , and bottle. American Ginger B eer Make a syrup by boiling two pounds of sugar in two and a half pints of water. When cool add to it a quarter of an ou nee of essence of capsicum, a quarter of an ounce of essence of ginger, five drops of essence of lemon, and half an ounce of citric acid. IZ