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Ginger
Ales,
Beers,
Pop,
Etc.
is
most
important.
Set the
mixture
aside
for
24
hours,
agitating
it
strongly
every
hour
or
so
during
that
period.
Then
take
oil
of
lemon,
lj^
fi.oz.;
oil
of
rose
(or
geranium),
3
fl.dr.;
oil
of
bergamot,
2
fl.dr.;
oil
of
cinnamon,
3
fl.dr.;
magnesium
carbonate,
3
fl.oz.
Rub
the
oils
with
the
mag-
nesia
in
a
large
mortar
and
add
9
oz.
of
the
clear
portion
of
the
ginger
mixture,
to
which
has
been
previously
added
2
oz.
of
alcohol,
and
continue
trituration,
rinsing
out
the
mortar
with
the
ginger
mixture.
Pass
the
ginger
mixture
through
a
double
filter
and
add
through
the
filter
the
mix-
ture
of
oils
and
magnesia.
Finally
pass
enough
water
through
the
filter
to
make
the
resulting
product
measure
24
pt.,
or
3
gal.
If
the
operator
should
desire
an
extract
of
more
or
less
pungency,
he
may
obtain
his
desired
effect
by
increasing
or
decreasing
the
quantity
of
powdered
capsicum
in
the
formula.
Ginger
Beer
1.
—
Soluble
essence
of
lemon,
1
oz.,
Jamaica
ginger
(bruised),
12
oz.;
English
honey, 12
oz.;
lemon
juice,
1
pt.;
cane
sugar,
9
lb.;
distilled
water,
to
make
9J^
gal-;
white
of
an
egg.
Boil
the
ginger
with
lj^
gal.
of
water
for
half
an
hour,
then
add
the
sugar,
honey
and
lemon
juice,
and
make
up
with
water
to
$%
gal.
When
cold,
add
the
white
of
an
egg
and
essence
of
lemon
and
stir
well
together.
Set
aside
in
a
closed
vessel
for
about
5
days
and
then
bottle.
2.
—
Jamaica
ginger,
2J^
oz.;
moist
sugar,
3
lb.;
cream
tartar, 1
oz.;
juice
and
peel of
2
lemons;
brandy, J^
pt.;
good
ale
yeast,
Ji
pt-J
water,
3^
gal.
This
will
produce
4J^
doz.
bottles
of
excellent
ginger
beer,
which
will
keep
12
months.
Boil
the
ginger
and
sugar
for
20
minutes
in
the
water,
slice
the
lemons
and
put
them
and
the
cream
of
tartar in
a
large
pan;
pour
the
boiling
liquor
over
them
and
stir
well;
when
milk
is
warm
add
the
yeast;
cover
and
let
it
remain
2
or
3
days,
skimming
frequently;
strain
through
a
cloth
into
a
cask
and
add
the
brandy.
Bung
•down
very
close;
at
the
end
of
2
weeks
draw
off
and
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