104 / 244
104
Aerated
Beers.
Ginger
Beer
Extemporaneous,
No.
8.
—
Concen-
trated
essence
of
ginger,
2
drops
;
clean syrup,
i
oz.
teaspoonful
lemon-juice,
all
mixed
together
in
a
glass
;
rub
the
edge
of
the
glass
with
lemon-peel,
and
fill
up
with
water
from
the
seltzogene,
or
a
bottle
of
soda-water,
or
mix
the
above
formula
in
a
bottle,
adding
aerated
water
from
machine.
Ginger
Beer,
with
Raisins,
No.
9.
—
To
lib.
of
raisins,
add
41b.
of
sugar,
1
oz.
bruised
ginger,
f
oz.
citric
acid
in
powder;
macerate
the
raisins
and
ginger
in
2
quarts
of
water
for
one
day,
then
boil
for
one
hour
;
add
the
sugar
;
strain
with
pressure,
adding
the
citric
acid
;
bottle
tight.
Ginger
Beer,
for
keeping
longer
than
Twelve
Months,
No.
1 0.
—
Jamaica
ginger
(bruised),
3^
oz.
loaf
-
sugar,
41bs.
;
thin
peel
and
juice
of
2
lemons
;
citric
acid
(in
powder),
2
oz.
;
German
yeast,
2
oz.
;
boiling
water,
2
gallons
;
essence
of
capsicum,
1
0
drops
;
macerate
the
ginger
in
1
quart
of
the
water
for
one
day
;
add
the
sugar
and
2
quarts
of
water
;
boil
together
;
strain
while
warm
;
boil
the
residue
in
1
quart
of
water
;
strain
;
add
to
the
liquor
and
rest
of the
water,
which
pour
boiling
hot
on
the
lemon
and
acid
;
when
lukewarm,
add
the
capsicum
and
yeast
on
a
crust
of
bread
;
let
it
ferment
two
or
three
days,
according
to
tempera-