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THE EXOTIC DRINKING BOOK
Honey gives the Beverage a Peculiar Softness, and from not being
Fermented with Yeast, it is Less Violent when Opened, but requires
to be kept a Somewhat Longer Time before Use."
General Harkrider's receipt calls for:
2
Yi
lbs of sugar
Yi
oz cream of tartar
4 lemons, juice and rind
2
oz of ginger root
2
Yi
gallons of boiling water
2
tbsp fresh brewer's yeast
Peel the lemons thin and put the cut up rind and strained juice
in
an earthenware crock, together with the bruised ginger root, the
sugar and cream of tartar. Add the boiling water and when lukewarm
stir in the brewer's yeast. Cover with a cloth and let ferment until next
day. Now skim the yeast foam from the top, pour carefully through
several thicknesses of cheesecloth, being careful also not to agitate
the sediment
in
the crock. Put in stone bottles, thoroughly sterilized
in boiling water. Ready to use in
2
weeks or so.
If
no ginger root is
available add
1
tbsp of ground ginger to the hot water brew, or better
still
2
tbsp of tincture of Jamaica ginger;stir well, and taste. Then add
more ginger-ground or essence-I
t~!:'
at a time until it suits the
taste.
The lemon juice and rind are what point up this receipt. Sugar also
may be stepped up slightly, to taste. This brew is enough to
fill
3 doz
average stone bottles.
STONE BOTTLE GINGER BEER No. II, without YEAST, from
the FAMOUS RECEIPT of DR. PEREIRA on DIScussING DmT, and DATING
BACK WELL over HALF a CENTURY;
&
D1scoVERED by Us in LoNDoN,
SUMMER of 1932
To our knowledge1this receipt dates back more than
6o
years in
England, and has always been a favourite with home-brewers of their
own stone bottle ginger
beer:Itis very simple, an:d once again we sug–
gest using Jamaica ginger tincture or essence, if no ginger
r~t
'is
available; and ground ginger if no liquid essence-gradually increas-
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