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246. Ginger Wine
Put twelive pounds of loaf-sugar and six ounces of
powdered ginger into six gallons of water; let it boil for
an hour, then beat up the whites of half a dozen eggs
with a whisk, and mix them well with the liquor. When
quite cold gut it into a barrel, with six lemons cut into
slices, and a cupful of yeast; let it work for three days,
then put in the bung.
In
a week's time you may bottle it,
and it will be ready for immediate use.
247. Milk and Seltzer
Use a medium-sized bar glass. Half fill the glass with
seltzer and the rest with milk, if done otherwise you will
have nothing but foam in your glass which will cause
delay.
248. Whiskey Sour
(Use bar glass)
Fill glass
%
with fine ice to which add juice of
Yi
lemon.
1 tablespoonful sugar.
1 wine-glass whiskey.
Mix well with a spoon and strain into straight cham–
pagne glass and add small piece of pineapple. Squirt of
seltzer.
249. Gin Rickey
(Use large bar glass)
1 small piece of ice.
1 teaspoon bar sugar.
Juice of half lemon.
Small glass of gin.
Fill glass with seltzer.
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