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GINGER WINE.
S7
liler three jjarts full of water, and acid two table-spoonfuls
of the sjTup. Then stir in bi-iskly-a small teaspoonful of
carbonate of soda, and a very delicious drink will be
formed. The color may be improved by adding a very
small portion of cochineal to the syrup at the time of
boiling.
236. G-inger "Wine.
Put twelve pounds ofloaf-sugar and six ounces of pow
dered ginger into six gallons of water; let it boil for an
hoiy, then beat up the whites of half a dozen eggs with a
whisk,and mix them well with the liquor. When quite
cold i3ut it into a barrel, with six lemons cut into slices,
and a cupful of yeast; let it work for three days, then
put in the bung. In a tveek's time you may bottle it, and
it will be ready for immediate use.