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Ginger
Ales,
Beers,
Pop,
Etc.
Gingerade
Dissolve
3
lb.
granulated
sugar
in
2
gal.
of
water.
Then
add
the
well-beaten
whites
of
3
eggs
and
2
oz.
pow-
dered
ginger.
It
is
well
to
moisten
the
ginger
before
add-
ing
it
to
the
whole
with
just
a
little
water.
Now
place
over
the
fire
in
an
enameled
saucepan,
bring slowly
to*
the
boiling
point,
skim
and
stand
aside
to
settle.
When
cold,
add
the
juice
of
1
large
lemon
and
J£
oz.
yeast,
dis-
solved
in
2
tablespoonfuls
of
warm
water.
Mix
thor-
oughly,
strain,
fill
the
bottles,
cork
tightly
and
tie
the
corks,
putting
them
at
once
in
a
cool
place.
Ready
for
use
in
2
days.
Ginger
Mint
Lemon
syrup,
4
oz.;
ginger syrup,
12
oz.;
tincture
capsicum,
2
dr.;
tincture
menth.
vir.,
J^
dr.
Mix,
serve
with
shaved
ice
and
straws.
Decorate
with
mint
leaves.
Ginger
Pop
1.
—
Five
lb.
of
cream
of
tartar; ginger,
8
oz.;
sugar,
35
lb.;
essence
of
lemon,
5
dr.;
water,
30
gal.;
yeast
2
qt.
2.
—
Take
5J^
gal.
water;
ginger
root
(bruised),
%
lb.;
tartaric
acid,
}4
oz.;
white
sugar,
2)4,
lb.;
whites
of
3
eggs,
well
beaten;
1
small
teaspoonful
lemon
oil;
1
gill
yeast.
Boil
the
root
for
30
minutes
in
1
gal.
water;
strain
and
put
the
oil
in
while
hot;
mix.
Make
over
night;
in
the
morning
skim
and
bottle.
3.
—
Five
lb.
of
loaf
sugar
to
5
gal.
of
cold
water,
4
lemons,
2
oz.
white
root
ginger,
4
oz.
cream
tartar.
Boil
the
sugar
and
ginger
(previously
pound
the
latter);
when
it
has
boiled
15
minutes
strain
it
through
a
flannel
cloth
into
a
large crock,
put
in
the
cream
tartar,
slice
also
the
lemon
into
it;
let
it
stand
until
milk-warm,
then
add
a
teacup
of
yeast;
let
it
stand
a
little,
then
bottle
it
tightly
in
stone
bottles;
in
3
days
it
will
be
fit
for
use.
4.
Imperial.
—
Cream
of
tartar,
3
^oz.;
ginger,
1
oz.;
73