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EFFBRV•ESCING. BKVBB.AGBS.
SS
strain,
add
eight ounces of
ye8st,
and,
aft.er·
a· ·
few
hours put into stone
bottles
tightly cork&
GINGER BEER-No. 3.
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..
·-~·
.. ....
~
White sugar, one pound
and
a half; bruis–
ed
ginger, one ounce; cream of
tartar,
three
ounces ; one lemon, shred ; boiling water, one
gallon and a half ;
yea.st,
one ounce. Preps.re
as number one.
SPRUCE BEER.
WHITll BPDtrc•.
Sug&r, six .pounds ; essence of spruce,
six
ounetlS ; boiling water, ten gallons ; yeast, eight
ounces.
?tiix
together, ferment fur a few
hours,
and ·cork
tightly
down
in
stone bottles. .
..
:
.,
•
'
·:!
•
. • •
•
•
~·.
"·."'' ·, or ..
..
Is
made
in
the same
ma.ruler,
'an ·equal
q'oantity ..
of
molasees being
WJed
instead
of
the
sugar.
.
· EFFERVESCING. FRUIT DRINKS.
By
adding a small quantity of
the
fruit
syrups
(see page 45), such as
syrup
of lemon,
raspberry, pine-apple, apricot, cherry, &c. to the
water in which the acid of the
soda
powders
is
dissolved, a variety of the most delicious sum-
mer
beve~cs
may
be made.
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