103 / 244
103
Ginger
Beer.
stand
till
nearly
cool
;
strain
and
press
them
;
dis-
solve
in
this
mixture
1
51hs.
of
sugar,
and
add
when
lukewarm
1
pint
of
yeast;
let
the
compound
stand
fourteen
hours
;
skim
and
filter,
bottle
and
bind
the
corks.
Schultz's
,
No.
C.
—
Take
22lbs.
of
best
refined
white
sugar,
1
quart
of
lemon
or
lime
juice,
21bs.
new
honey,
21bs.
bruised
Jamaica
ginger,
1
drop
of
citronelle,
2
drops
of
neroli,
18
gallons
of
filtered
soft
water,
1
oz.
of
fresh
expressed
essence
of
lemon-peel
;
white
of
1
egg,
well
whisked
;
boil
the
ginger
in
sufficient
water
for
one
hour,
strain
this
clear,
boil
the
residue
in
more
water,
till
nearly
all
the
virtue
is
extracted
;
strain
clear
as
possible,
and
add
to
the
first
infusion;
put
in
the
water,
juice,
sugar,
and
honey
;
well
mix
and
filter
clear
through
tammy
;
add
the
essence,
digested
in
a
gill
of
spirit
pour
in
a
clean
cask,
with
white
of
egg,
agitate
for
one
hour,
and
after
four
days
bottle.
If
desired
to
be
fermented,
add £
pint
good
yeast,
and
let
it
work
while
lukewarm.
Ginger
Beer,
or
Imperial
Pop,
No.
7.
—
Take
cream
of
tartar,
3^-
oz.
;
powdered
ginger,
4
oz.
;
sugar,
21bs.
;
lemon-juice,
2|-
oz.
;
water,
2
gallons
;
digest
when
lukewarm
;
add
1
oz.
of
German
yeast
skim,
and
bottle
tight.