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Home-made Beverages.
3^
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.