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Home-made Beverages.
Fruit Water.
Pick and niash!4 Ib.'of mixed fruit'and put it
into a pan with 2 lb. of cane sugar and 3 pints
of water. Boil gentlyfor half an hour,skimming
thoroughly, then strain through a jeUy bag
until clear. Serve cold or iced, or it^may be
bottled with the addition of a'gill of brandy to
every quart of syrup.
Ginger Beer.
Put the thinly pared rind and strained juice
of 7large fresh lemonsinto an earthenware bowl,
add a quarter of a pound of bruised whole
ginger,5pounds ofpure canesugar and oneounce
of cream of tartar. Pour over them 5 gallons of
boiling water and when tepid stir in a gill of
fresh brewer's yeast. Cover the bowl and let it
stand for 24 hours in a warm place, then skim
off the yeast, drain the beer carefully from the
sediment, pour it into bottles and cork and
wire them securely. The beer will be fit to
drink in two days' time.
Ginger Beer Powders.
Mix 4 drachms of white powdered sugar, 12
grains of Jamaica ginger, 52 grains of bicarbon-
ate^of soda and 2;rdrops of [essence of lemon
together, and wrap in blue paper. "Wrap 60
grains of powdered citric acid in white paper,
and when required dissolve each powder in
one and a half gUls of water, mix the two, and
drink whilst effervescing.
Ginger Brandy.
.
Infuseoneand a halfounces bruised gingerand
3 oz. pure cane sugar in a quart of good brandy
for a month,then filter and bottle.
Ginger Cordial.
Put 2 oz. crushed ginger, the thmly pared
rind and strained juice of 3lemons and a quart
of good old Jamaica rum into a jar. Cover
closely and infuse for a month. Boil 12 oz.
cane sugar and a gill of water together for 10
minutes, skimming when necessary, let it get
cold and then add the filtered rum, and store in
airtight bottles.
Gingcrcttc.
Bruise 2 lb. of ripe sound white currants.
and put them into a jar with the thinly pared