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Chapter
VI.
GINGER
ALES,
BEERS,
POP,
ETC.
Ginger
Ale
CARBONATED—
1.—
To
make
the
extract,
proceed
as
follows:
Bruised
ginger,
128
parts;
cardamom
seed,
2
parts;
oil
lemon,
J£
part;
Cayenne
pepper,
8
parts;
alcohol
dilute,
256
parts.
Mix
the
aromatics,
moisten
with
the
alcohol,
pack
in
a
percolator
and
percolate
until
ex-
hausted. Dissolve
the
oil
of
lemon
in
the
percolate.
2.
—
To
charge the
fountains:
Extract
ginger
ale,
6
dr.;
acid
solution,
6
dr.;
syrup
simplex,
5
pt.;
sugar
coloring
(carmine),
2
dr.;
water,
6
gal.
Mix.
Charge
with
car-
bonic-acid
gas
to
120
to
130
lb.
3.
—
The
acid
solution
is
made
as
follows: Citric
acid,
3
oz.;
water,
6
oz.
Mix
and
make
a
solution.
Extract.
—
1.
—
Soluble
essence
of
ginger,
lj^
pt.;
es-
sence
of
lemon,
soluble,
lj^
oz.;
essence
of
ginger
oil,
soluble,
\]/2
oz.;
extract
of
vanilla,
soluble,
1J^
oz.;
soluble
essence
rose
oil,
%
oz.;
tincture
cinnamon,
soluble,
1J£
dr.;
artificial
essence
pineapple,
%
dr.;
essence
capsi-
cum,
3
dr.;
mix.
2.
—
Tincture
of
ginger,
1
gal.;
tincture
of
capsicum,
7J^
oz.;
extract
of
orange,
3
oz.;
extract
of
lemon, J^
oz.;
caramel,
5
oz.;
water,
lj^j
gal.;
sugar,
2
lb.;
magnesium
carbonate,
1
lb.
Mix
and
allow
to
stand
12
hours.
Shake
occasionally
and
filter.
3.
—
Jamaica
ginger,
coarse
powder,
4
oz.;
mace
powder,
}/%
oz.;
Canada
snakeroot,
coarse
powder,
60
gr.;
oil
of
lemon,
1
fl.dr.;
alcohol,
12
fl.oz.;
water,
4
fl.oz.;
mag-
69