XIV / 244
X
Contents.
ALE
AND
BEER.
Antiquity
of
ale,
&c.
.
.
.
PAGE
86
Alehouses
first
licensed
.
88
Brewing
91
Burton
and
Scotch
ales
.
.
93
Pale
ale
94
AERATED
Ginger
beer
(10
varieties
of)
101
Spruce
beer
105
PAGE
Malt
and
hops
.
.
.
.
95,
96
Bottling
and
tapping
beer, &c.
90
Management
of
beer
cellar
.
97
Yeast
99
Elderberry
beer
.
.
.
.100
BEERS.
Sarsaparilla
or
Lisbon
beer
.
105
Treacle
beer
106
CIDER
AND
MEAD.
Cider,
how
made
.
.
.
.107
Scotch
method
....
108
Mock
cider
Ill
AERATED
Aerated
chalybeate
water
.
113
Carrara
or
lime
water
.
.113
Lithia
114
Potass,
soda,
seltzer,
and
magnesia
114
Seltzogene
machine
. .
.115
German
mineral
waters
.
.116
Effervescent
draughts
(3
re-
cipes)
117
Citratic
kali
.
.
.
.
117
Sherbet
117
Imperial
117
Seidlitz
powders
.
.
.
.118
Chalybeated
soda
.
.
.
.118
Refrigerent
draught
.
.
.119
Champagne
cider
.
.
.
.
Ill
Metheglin
112
Mead
112
WATERS.
Lemon
sherbet
(5
recipes)
.
120
Orange
sherbet
....
120
Aerated
lemonade
.
.
.
.
120
Magnesian
ditto (2 recipes)
.
120
Milk
lemonade
(3
recipes)
.
121
Orgeat
ditto
121
Ginger
ditto
121
Lemonade
(2
recipes)
.
.
.
121
Effervescent
syrup
of
lemon
.
122
Lemon
syrup
122
whey
122
shrub
122
syllabubs
.
.
.
.122
King’s
cup
......
123