1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

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GINGER BEER,No. 1. To 1 1-2 •s, cream tartar, add 1 1-2 oz. Cochin ginger, hnaised—2 lbs. loaf sugar- -tbin peel and juice of 2 lemons bruise the ginger and lemon-peel w'th 1-2 lb. of sugar, in a mortar. Put altogether in a pan. Add G quarts boiling water, ^ and, when lukewarm,2 table spoonfulls of good ale yeast. Let this ferment ten hours, drain clear, cork tight and tie down. Will bo fit for use 10 hours after. GINGER BEER,No. 2. Bruise and macerate, in 1 gallon of water, G oz of good gin ger and 1 oz. capsicum pods—boil the same slowly for two hours—when ne.irly cold, add 0 lbs. ofloaf sugar, 12 oz. cream of tartar, 1 oz. essence of lemons, mixed with 1 oz. spirit of wine—put all in a cask, and pour on 11 gallons of boiling water—when nearly cool, add the whites of G eggs, whisked with a little of the liquor, and sufficient yeast to ferment. If required, clear through tammy—strain—pass through filtering paper, which h.oa a little magnesia over it. This Is a long oioeiutiou, but produces a fine articIeL Have the tap driven in abovo the sediment; phwe the bottles on their tide in the collar, as usual with alo, ujo. ginger beer.No. 3. To 20Ibe. ot sugar, add 20 thin lemon peels, and strained juice ofsame—16oz. ofbruised ginger—boil the sugar, ginger end peel, in 6gallons of water, half an hour—pourinto a pan

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