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^omt
J^atrt
WLinm
GINGER
BEER,
NO.
2
Seven
pounds
crushed
white
sugar,
eight
gallons
water,
one-half
cup
of yeast,
four
ounces
best
powdered
ginger,
a
few
drops
of
essence of
lemon,
one-half
teaspoonful
es-
sence
of
cloves.
To
the
ginger
pour
one
pint
of
boiling
water
and
let
it
stand
fifteen
or
twenty
minutes.
Dissolve the
sugar
in
two
quarts
of
warm
water,
pour
both
into
a
barrel
half-filled
with
cold
water,
then
add
the
essence
and
the
yeast;
let
it
stand
one-
half
hour,
then
fill
up
with
cold
water.
Let
it
ferment
six
to
twelve
hours
and
bottle.
GINGER
WINE
Take
four
gallons
of
water,
ten
pounds
of
loaf
sugar,
one
and
one-quarter
pounds
of
bruised
ginger,
one
ounce
of
hops,
the
shaved
rinds
of
five
lemons
or
Seville
oranges.
Let
these
boil
together
for
two
hours,
carefully
skimming.
Pour
it,
with-
out
straining,
on
to
two
pounds
of
raisins.
When
cool,
put
in
the
juice
of
the
lemons
or
oranges;
rinse
the
pulp
in
a
pint
or
two
of
the
wine,
and
strain
it
to
the
rest.
Fer-
ment
it
with
yeast;
mix
one-half
cup
of
solid
yeast
with
a
pint
or
two
of
the
wine,
and
with
that
work
the
rest.
Next
day
tun
it,
raisins,
hops,
ginger,
and
all
together,
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