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Beverages
—
Non-A
Icoholic
bottle,
cork
very
tightly.
If
it
does
not
work
well,
add
a
very
little
more
yeast.
3.
—
Brown
sugar,
2
lb.;
boiling
water,
2
gal.;
cream
of
tartar,
1
oz.;
bruised
ginger
root,
2
oz.
Infuse
the
ginger
in
the
boiling
water,
add
your
sugar
and
cream
of
tartar;
when
lukewarm
strain;
then
add
J^
pt.
good
yeast.
Let
it
stand
all
night;
then
bottle;
if
you
desire,
you
can
add
1
lemon
and
the
white
of
an
egg
to
fine
it.
4.
English.
—
Water,
3
gal.;
pulverized
ginger,
3
oz.;
sugar,
4
lb.;
cream
tartar,
4
oz.
Boil
and
when
cold
add
2
tablespoonfuls
of
yeast.
Allow
it
to
stand
over
night,
then
filter
and
bottle.
5.
Fermented.
—
For
a good
recipe
for
fermented
ginger
beer
to
put
up
in
stone
jugs,
take
best
Jamaica
ginger,
ground,
1
lb.;
tartaric
acid,
6
oz.;
gum
arabic,
1
lb.;
oil
lemon,
J^
oz.;
sugar,
21
lb.;
water,
21
gal.;
yeast
J^
pt.
Stir
the
ginger,
sugar
and
water
very
thoroughly
together.
Dissolve
the
gum
in
sufficient
water
to
give
it
the
consistency
of
cream;
to
this
add
the
lemon
oil
and
shake
them
well
together.
Add
this
mixture
to
the
sugar
solution.
Now
stir
in
the
yeast.
As
soon
as
a
brisk
fer-
mentation
is
established,
strain
through
a
jelly
bag.
Let
it
work
for
another
day
or
two and
then
bottle.
This
will
make
20
gal.;
you
can
double
or
quadruple
the propor-
tions
if
you
want
to
make
a
larger
batch.
6.
Powder.
—
a.
—
Jamaica
ginger,
powdered,
1
oz.;
sodium
bicarbonate,
7
oz.;
sugar,
1%
lb.;
oil
of
lemon,
1
fi.dr.
Make
into
powders.
b.
—
Ginger,
bruised,
J^
oz.;
cream
of
tartar,
^
oz.;
essence
of
lemon,
4
drops.
Mix.
Some
sugar
may
be
added
if
it
be
thought
desirable
to
make
the
packet
look
bigger.
For
use
this
powder
is
to
be
added
to
1
gal.
of
boiling
water,
in
which
dissolve
1
lb.
of
lump
sugar,
and
when
the
mixture
is
nearly
cool
2
or
3
tablespoonfuls
of
yeast
are
to
be
added.
The
mixture
should
be
set
aside
to
work
for
4
days,
when
it
may
be
strained
and
bottled.
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