thirds full of water add one third of a teaspoonful of carbonate of soda
made fine； stir well； and drink at your leisure。
55。 A SUPERIOR GINGER BEER
Take of sugar 10 lbs。； lemon juice 9 oz。； honey 1/2 lb。； bruised ginger
root 11 oz。； water 9 galls。； yeast 3 pints； boil the ginger in the water
until the strength is all extracted； which you may tell be tasting the
root； then pour it into a tub； throwing the roots away； let it stand until
nearly luke warm； then put in all the rest of the ingredients； stir well
until all dissolved； cover it over with a cloth； and if it be in the
evening； let it remain until next morning； then strain through cloth； and
bottle it； and in a short time it will be fit for use。 Some use less
sugar； and some less lemon juice； to make it with less expense； but it is
not so elegant a drink as this。
56。 GINGER POP No。 1
Take of water 5 1/2 galls。； ginger root bruised 3/4 lb。； tartaric acid 1/2
oz。； white sugar 2 1/4 lbs。； the whites of 3 eggs well beat； a small
teaspoonful of oil of lemon； yeast 1 gill； boil the root for 30 minutes in
1 gallon of the water； strain off； and put the oil in while hot； mix all
well； make over night； in the morning skim； and bottle； keeping out
sediment。
57。 GINGER POP No。 2
Take best white Jamaica ginger root bruised 2 oz。； water 6 quarts； boil 20
minutes and strain； then add cream tartar 1 oz。； white sugar 1 lb。； put on
the fire； then stir until all the sugar is dissolved； then put into an
earthen jar； now put in tartaric acid 1/4 oz。； and the rind of 1 lemon；
let it stand until 70 degrees of Fahrenheit； or until you can bear your
hand in it with comfort； then add two tablespoonsful of yeast； stir well；
bottle for use； and tie the corks； make a few days before it is wanted for
use。
58。 YEAST
Take a good single handfull of hops； and boil for 20 minutes in 3 pints of
water； then strain； and stir in a teacupful of flour； a tablespoonful of
sugar； and a teaspoonful of salt； when a little cool put in 1 gill of
brewer's yeast； and after four or five hours cover up； and stand in a cool
place for use； make again from this unless you let it get sour。
59。 SODA SYRUPS
Take of loaf or crushed sugar 8 lbs。； pure water 1 gall。； gum arabic 1
oz。； mix in a brass or copper kettle； boil until the gum is dissolved；
then skim and strain through white flannel； after which add tartaric acid
5 1/2 oz。； dissolved in hot water。 To flavour use extract of lemon；
orange； rose； sarsaparilla； strawberry； &c。； 1/2 oz。； or to your taste。 If
you use the juice of lemon； add 1 1/2 lbs。； of sugar to a pint； you do not
need any tartaric acid with it； now use 2 or 3 tablespoonsful of syrup to
3/4 of a tumbler of water； and 1/3 teaspoonsful of supercarbonate of soda
made fine； stir well and be ready to drink； the gum arabic； however； holds
the carbonic acid so it will not fly off so readily as common soda。 For
soda fountains； 1 oz。； of supercarbonate of soda is used to 1 gallon of
water。 for charged fountains no acids are needed in the syrups。
60。 MINERAL WATER
Epsom salts 1 oz。； cream tartar 1/2 oz。； tartaric acid 1/4 oz。； loaf sugar
1 lb。； oil of birch 20 drops； put 1 quart boiling water on all these
articles； and add 3 quarts of cold water to 2 tablespoonsful of yeast； let
it work 2 hours and then bottle。
61。 IMPROVED ENGLISH STRONG BEER
If you have malt use it； if not； take 1 peck of barley； and put it into a
stove oven； and steam the moisture from them； grind coarsely； and pour
into them 3 1/2 gallons of water； at 170 or 172 degrees。 （If you use malt
it does not need quite so much water； as it does not absorb so much as the
other。 The tub should have a false bottom with many gimblet holes to keep
back the grain。） Stir them well and let stand 3 hours and draw off； put on
7 gallons more water at 180 or 182 degrees； stir well； let stand 2 hours
and draw off； then put 1 gallon or 2 of cold water； stir well and draw
off； you should have about 5 or 6 gallons； mix 6 lbs。； coarse brown sugar
in equal amount of water； add 4 oz。 of good hops； boil for 1 1/2 hour； you
should have from 8 to 10 gallons when boiled； when cooled to 80 degrees；
put in a teacupful of good yeast and let it work 18 hours covered with a
sack。 Use sound iron…hooped kegs； or porter bottles； bung or cork tight；
and in two weeks it will be good sound beer； nearly equal in strength to
London porter； or good ale； and will keep a long time。
62。 SANGAREE
Take wine； ale； or porter； 1/3； and 2/3 water； hot； or cold； according to
the season of the year；loaf sugar to the taste with nutmeg。
63。 GINGER WINE
Put 1 oz。 good ginger root bruised in 1 quart of 95 per cent。 alcohol； let
it stand 9 days； and strain； add 4 quarts of water； and 1 lb。 of white
sugar； dissolved in hot water； 1 pint port wine to this quantity； for what
you retail at your own bar makes it far better； colour with tincture of
saunders to suit； drink freely of this hot on going to bed； when you have
a bad cold； and in the morning you will bless ginger wine。
64。 HOP BEER
Take of hops 6 oz。； molasses 5 quarts； boil the hops in water till the
strength is out； strain them into a 30 gallon barrel； add the molasses and
a teacupful of yeast； and fill up with water； shake it well and leave the
bung out until fermented； which will be in about 24 hours； bung up； and it
will be fit for use in about 3 days。 A most excellent summer drink；
smaller quantities in proportion。
65。 USQUEBAUGH OR IRISH WHISKEY
Best brandy 1 gallon； stoned raisins 1 lb。； cinnamon； cloves； nutmeg； and
cardamom； each 1 oz。； crushed in a morter； saffron 1/2 oz。； or the rind of
1 Seville orange； and a little sugar candy； shake these well； and it is
ready for use in 14 days。
66。 ICE CREAM
Add a little rich sweet cream； and 1/2 lb。 of loaf sugar to each quart of
cream or milk； if you cannot get cream the best imitation is to boil a
soft custard； 6 eggs to each quart of milk； （eggs well beaten）； or another
way； boil a quart of milk； and stir into it； while boiling； a
tablespoonful of arrow…root； wet with cold milk； then cool stir in the
yolk of one egg； to give a rich colour； five minutes boiling is enough for
either plan； put the sugar in after they cool； keep the same proportions
for any amount desired。 The juice of strawberries； or raspberries； give a
beautiful colour and flavour to ice creams； or about 1/2 oz。 of the
essence or extracts to a gallon； or to suit the taste。 Have your ice well
broken； add 1 quart of salt to a bucket of ice； then place in this the
vessel containing your cream； and about one half hour's constant stirring
and occasional scraping down and beating together will freeze it。
67。 CHICAGO ICE CREAM
Irish moss soaked in warm water about an hour； and rinsed well to clear it
of a certain foreign taste； then steep it in milk； keeping it just at the
point of boiling or simmering for an hour； or until a rich yellow colour
is given to the milk； without cream or eggs； 1 or 1 1/2 oz。 of moss is
enough for a gallon of cream； and this will do to steep twice。 Sweeten and
flavour as other cream。
68。 CREAM SODA
Loaf sugar 10 lb。； water 3 gills； mix； and warm gradually； so as not to
burn； good rich cream 2 quarts； extract vanilla 1 1/2 oz。； extract nutmeg
1/4 oz。； and tartaric acid 4 oz。； just bring to a boiling heat； for if you
cook it any length of time it will crystallize。 Use 4 or 5 spoonsful of
this syrup instead of 3； as in other syrups； put 1/3 teaspoonful of soda
to a glass； if used without fountain。 For charged fountains no acid is
used。
69。 LEMON SYRUP
Take of the juice of lemons one pint； white sugar one and a half pound；
and a little of the peel。 Mix and boil a few minutes； strain； and when a
little cool； bottle； and cork； for use。
70。 ORANGE AND RASPBERRY SYRUPS
Take of the juice of either； as the case may be； one pint； white sugar one
and a half pound。 If it be orange a little of the peel； tartaric acid 4
oz。 Mix and boil a few minutes； strain； and when a little cool； bottle and
cork for use。 When to be drank； mix three or four tablespoonsful of syrup
with three quarters of a glass of water； and add a teaspoonful of soda。 If
water be added to the syrup it will not keep well。
71。 PURE WINE
Take three pounds of nice raisins free of stems； cut each one in two or
three pieces； put them into a stone jug with one gallon pure soft water；
let them stand two weeks uncovered； shaking occasionally （put in a warm
place in winter；） strain through three or four thicknesses of woollen； or
filter； colour with burned sugar； bottle and cork for use。 For saloon
purposes； add one pint of good brandy。 The more raisins the better the
wine； not exceeding 5 lbs。
72 PURE WINE VINEGAR
This is made by putting the same quantity of water on the above raisins；
after the wine is poured off； as at first for making wine； and standing
the same length of time； in the same way。
73。 PORT WINE
Take 42 gallons of worked cider； 12 gallons of good port wine； 3 gallons
good brandy； 6 gallons pure spirits。 Mix together。 Elder…berries and
sloes； or fruit of the black hawes； make a fine purple colour for wines。
74。 CHAMPAGNE WINE
Take of good cider （crab…apple cider is best） seven gallons； best fourth
proof brandy one quart； genuine champagne wine five quarts； milk one gill；
bitartrate of potash 2 oz。 Mix and let it stand a short time； bottle while
fermenting。 This makes an excellent imitation of champagne with age。
75。 CURRANT AND OTHER FRUIT WINES
For currant； cherry； raspberry； elderberry； strawberry； whortleberry； and
wild grape w