102 / 244
102
Aerated
Beers.
with
a
little
of
the
liquor,
and
sufficient
yeast
to
ferment.
If
required,
clear
through
tammy
;
strain
;
pass
through
filtering
paper,
which
has
a
little
magnesia
over
it;
this
is
a
long
operation,
but
produces
a
fine
article
;
have
the
tap driven
in
above
the
sediment;
place
the
bottles
on
their
sides
in
a
cellar,
as
usual
with
ale,
&c.
Ginger
Beer
,
No.
3.
—
To
20lbs.
of
sugar,
add
20
thin
lemon-peels,
and
strained
juice
of
same;
1
6
oz.
of
bruised
ginger
;
boil
the
sugar,
ginger,
and
peel,
in
6
gallons
of
water,
half
an
hour
;
pour
into
a
pan
;
add
1
2
gallons
of
water
;
strain
into
a
barrel
add
^
oz.
isinglass
finings,
and
1
bottle
of pale
brandy
;
when
lukewarm,
ferment
with
yeast.
Ginger
Beer,
Dr.
Pereira’s
(
for
Hot
Climates),
No.
4.
—
Loaf-sugar,-
51bs.
;
lemon-juice,
\
pint
honey,
^lb.
;
bruised
ginger,
5
oz.
;
water,
4
gal-
lons
;
boil
the
ginger
in
3
quarts
of
water
for
one
hour
;
add
the
sugar,
lemon-juice,
and
honey,
with
the
remainder
of
the
water
;
then
strain
clear
;
when
cold,
add
the
whisked
white
of
an
egg,
and
half
a
teaspoonful
of
essence
of
lemon
;
let
it
stand
four
days,
then
bottle
for
use.
Schultzs,
No.
5.
—
10
gallons
of
boiling
water,
1
0
oz.
cream
of
tartar,
1
5
oz.
ground
ginger,
1
0
lemons
cut
in
slices
and
boiled
together
;
let
them