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KANUFACTUBINO AND ADULTERATING LIQUORS.
107
GINGER BEEB.
Prq>.
I.....,....Lump sugar
1
lb. ; bruised ginger (from
which the dust has been sifted),
!
to
1
oz. ;
crea~
of
tartar
t
oz. ;
1
lemon, sliced ; pour on them boiling
water
1
gallon ; cover up, and macerate until barely
lukewarm, then strain, add yeast 2 oz. ; work for 2
to
4
days, according to the weather ; skim, strain
through clean :flannel, bottle, and wire down the
corks. Excellent ;
will
keep well.
II.-As last ; but use
'TIWilJt
inst.ead of lump
sugar.
PORTER.
A fermented liquor, brewed from pale malt, mixed
with a sufficient portion of high-dried malt
to
im–
part the necessary color and :flavor.
In
many cases,
its color is imparted by parched malt or burnt sugar,
subsequently
to
the boiling. (See
BREWING.)
Porter
originated with a London brewer named Harwood,
in 1722, and was first called "
eml!i,re,"
or "
entire
'fndt,,"
from being drawn from one cask. Previously
to that date,
ak,
beer,
and
&wo-pen111!J
were the com–
mon beverages, either alone or mixed, under the
Digitized
by