899. Lemon Beer

899.    Lemon Beer. Put into a keg 1 gallon water, 1 sliced lemon, 1 table-spoonful ginger, 1 pint good syrup, and 1/2 pint yeast. In 24 hours it will be ready for use. If bottled the corks must be tied down.

900. Imperial Pop

900.    Imperial Pop. Cream of tartar, 3 ounces; ginger, 1 ounce; white sugar, 24 ounces; lemon juice, 1 ounce; boiling water, 11/2 gallons; when cool, strain, and ferment with 1 ounce of yeast, and bottle.

901. Girambing, or Limoniated Ginger Beer

901.    Girambing, or Limoniated Ginger Beer. Boil 41/2 ounces of ginger with 11 quarts water ; beat up 4 eggs to a froth, and add them with 9 pounds sugar to the precedBREWING.

ing. Take 9 lemons, peel them carefully, and add the rind and juice to the foregoing. Put the whole into a barrel, add 3 spoonfuls of yeast, bung down the barrel, and in about 12 days bottle it off. In 15 days it will be fit for drinking, but it improves by keeping.

902. Ginger Beer Powders

902.    Ginger Beer Powders. Fine powder of Jamaica ginger, 4 or 5 drachms; bicarbonate of soda, 31/2 ounces; refined sugar in powder, 14 ounces; essence of lemon, 30 drops; mix, and divide into 5 dozen powders. (Or 4 to 5 grains of ginger, 28 of bicarbonate of soda, 112 of sugar, and 1/2 drop of essence of lemon, in each powder.) In the other powder put 32 grains of tartaric acid ; or 35 grains if a more decidedly acidulated beverage is required. Or from 30 to 33 grains of citric acid.

903. Spruce Beer Powders

903.    Spruce Beer Powders. In each blue paper put 5 scruples of powdered sugar, 28 grains of bicarbonate of soda, and 10 grains essence of spruce. In each white paper 30 grains of tartaric acid.

904. Sherbet

904.    Sherbet. Take 8 ounces carbonate of soda, 6 ounces tartaric acid, 2 pounds loaf sugar (finely powdered), 3 drachms essence of lemon. Let the powders be very dry. Mix them intimately, and keep them for use in a wide-mouthed bottle, closely corked. Put 2 good-sized tea spoonfuls into a tumbler; pour in 1/2 pint of cold water, stir briskly, and drink off.

905. Raspberry Shrub

905.    Raspberry Shrub. 1 quart vinegar, 3 quarts ripe raspberries. After standing a day, strain it, adding to each pint a pound of sugar, and skim it clear, while boiling about half an hour. Put a wine-glass of brandy to each pint of the shrub, when cool. Two spoonfuls of this, mixed with a tumbler of water, is an excellent drink in warm weather and in fevers.

906. Aerated or Effervescing Lemonade

906.    Aerated or Effervescing Lemonade. This may be made by putting into each bottle (soda water bottle) 1 ounce or l1/2 ounces syrup of lemons, and filling it up with simple aerated water from the machine. (The syrup is made by dissolving 30 ounces lump sugar in 16 ounces of fresh lemon juice, by a gentle heat. It may be aromatized by adding 30 or 40 drops of essence of lemon to the sugar; or by rubbing part of the sugar on the peel of 2 lemons; or by adding to the syrup an ounce of a strong tincture of fresh lemon peel, or of the distilled spirit of the same.)