325 / 374
DRINKS.
325
thoroughly
with
a
hammer
or
suitable
crushing
ma-
chine
;
boil
gently
for
about
an
hour
in
about
a
quart
of
water,
then
add
i
lb.
of best
loaf
sugar,
and
make
up
to
a
gallon
with
hot
water
;
stir
until
all
is
dis-
solved.
Add
a
small
quantity
of
the
soluble
essence
of
lemon,
and
gum
extract,
the
quantity
to
be
regu-
lated
to
taste
of
the
maker.
Then
stir
in
\
ounce
of
tartaric
acid,
and,
if
required
for
quick
fermentation,
a
very
small
quantity
of
yeast.
The
beer should
fine
down
perfectly
clear,
and
should
then
be
bottled.
In
from
one
to
three
weeks
time
it
is
ready
for
drinking,
and
should
keep
good
about
six
months.
This
was
the
old
fashion
—
now
for
the
new.^
First
incorporate
the
lemon
oil
with
i
quart
of
the
thick
syrup.
(If
the
oil
contains
a
large
proportion
of
insoluble
matter,
it
may
be
well
to
use
rather
less
than
1
quart
of
syrup
in
the
first
place.)
Then
add
the
boiling
water,
and,
after
that,
the
remaining
syrup
;
taking
care
to
keep
the
mixture
constantly
agitated
during
the
process.
Lastly,
add
the
acid,
and
ginger
tincture
according
to
taste,
or the
requirements
of
the
public
analyst.
^
The
Mineral
Water
Maker's
Manual
for
1866,
from
which
many
receipts
are
taken
with
thanks.
Plain
Syrup,
from
56°
to
60°
T.^
.
3
quarts
Boiling
Water
i
quart
Oil
of
Lemon
.....
24
minims
Acetic
Acid
4
fluid
ounces
Ginger
Tincture
(21,
22,
or
23),
Q.S.^
Use
I
to
1
1
ounce
of
the
flavoured
spirit
to
each
bottle.
2
Twaddell's
Hydrometer.
From
11
to
12
lbs.
sugar
to
the
gallon
should
give
something
near
this
specific
gravity.
^
A
sufficient
quantity.