101 / 244
AERATED
BEERS.
—
Ginger
Beer,
No.
1.
—
To
1
£
oz.
cream
of
tartar,
add
oz.
Cochin
ginger
(bruised);
21bs.
loaf-
sugar
;
thin
peel
and
juice of
2
lemons
;
bruise
the
ginger
and
lemon-peel
with
^-lb.
of
sugar,
in
a
mortar
;
put
all
together
in
a
pan
;
add
6
quarts
boiling
water, and,
when
lukewarm,
2
tablespoon-
fuls
of
good
ale
yeast
;
let
this
ferment
ten
hours,
drain
clear,
cork
tight
and
tie
down
;
will
be
fit
for
use
in
ten
hours.
Ginger
Beer,
No.
2.
—
Bruise
and
macerate,
in
1
gallon
of
water,
6
oz.
of
good
African
ginger
and
^
oz.
capsicum
pods
;
boil
the
same
slowly
for
two
hours
;
when
nearly
cold,
add
9
lbs.
of
loaf-
1
sugar,
12
oz.
cream
of
tartar,
1
oz.
essence
of
lemons,
mixed
with
1
oz.
spirit
of
wine
;
put
all
in
a
cask,
and
pour
on
1
1
gallons
of
boiling
water
when
nearly
cool,
add
the
whites
of
6
eggs,
whisked