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(Beverages.) - (Twenty-five Cent Dinners For Families Of Six)

Very poor families sometimes spend every day for beer enough to

buy them a good, wholesome meal, because they think it makes them

strong. Beer, like all other liquors, is of no value whatever in making

strength; it only nerves you up to spend all you can muster under the

excitement it causes, and then leaves you weaker than before. What you

need when you crave liquor is a good, warm meal. The best doctors say

that a man cannot drink more than about a pint and a half of beer a day

without injuring his health; and that healthy people, during youth and

middle age, do not need it at all. Let it, and all other liquors alone

entirely, and you will be better off in health and purse.

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German Iced Beer Soup.

Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well
with salt; let stand half an hour on ice; press out all the water;
sprinkle with white pepper and chopped parsley. Add vinegar mixed with
sugar, to taste, and salad oil. Serve at once.

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Take the ripest blackberries. Mash them, put them in a linen bag
and squeeze out the juice. To every quart of juice allow a pound
of beaten loaf-sugar. Put the sugar into a large preserving
kettle, and pour the juice on it. When it is all melted, set it on
the fire, and boil it to a thin jelly. When cold, to every quart
of juice allow a quart of brandy. Stir them well together, and
bottle it for use. It will be ready at once.

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I think that boiled meat when cold is often neglected as being tasteless,
but, prepared as I will show you, it will deserve your approval.
Mince your boiled meat and put it into a thick white sauce well-spiced
with pepper, salt, and nutmeg, and let it remain for two hours. Then
prepare your croquettes by rolling the mixture in white of egg and fine
breadcrumbs. Put a piece of butter in the saucepan, sufficient to take
all the croquettes, and let them brown in it for about ten minutes. A
white sauce served with them is a good addition.
[_Mlle. A. Demeulemeester_.]

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Ginger Beer


One quarter pound white ginger, two ounces cream tartar, two pounds

white sugar, juice of two lemons, three gallons of hot water; boil one

hour, cork while hot.

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How To Brew Your Own Beer

The first preparatory step towards brewing is to gather your necessary

plant together in proper working order, and thoroughly clean. Your plant

or utensils must consist of the following articles, viz.:--A

thirty-gallon copper, two cooling-tubs capable of holding each about

thirty gallons; a mash-tub of sufficient size to contain fifty-four

gallons, and another tub of smaller size, called an underback; a bucket

or pail, a wooden hand-bowl, a large wooden funnel, a mash-stirrer, four

scraped long stout sticks, a good-sized loose-wrought wicker basket for

straining the beer, and another small bowl-shaped wicker basket, called

a tapwaist, to fasten inside the mash-tub on to the inner end of the

spigot and faucet, to keep back the grains when the wort is being run

off out of the mash-tub. You will also require some beer barrels, a

couple of brass or metal cocks, some vent-pegs, and some bungs. I do not

pretend to assert that the whole of the foregoing articles are

positively indispensable for brewing your own beer. I merely enumerate

what is most proper to be used; leaving the manner and means of

replacing such of these articles as may be out of your reach very much

to your intelligence in contriving to use such as you possess, or can

borrow from a neighbour, instead. Spring water, from its hardness, is

unfit for brewing; fresh fallen rain water, caught in clean tubs, or

water fetched from a brook or river, are best adapted for brewing; as,

from the fact of their being free from all calcareous admixture, their

consequent softness gives them the greater power to extract all the

goodness and strength from the malt and hops.

In order to ensure having good wholesome beer, it is necessary to

calculate your brewing at the rate of two bushels of malt and two pounds

of hops to fifty-four gallons of water; these proportions, well

managed, will produce three kilderkins of good beer. I recommend that

you should use malt and hops of the best quality only; as their

plentiful yield of beneficial substance fully compensates for their

somewhat higher price. A thin shell, well filled up plump with the

interior flour, and easily bitten asunder, is a sure test of good

quality in malt; superior hops are known by their light greenish-yellow

tinge of colour, and also by their bright, dry, yet somewhat gummy feel

to the touch, without their having any tendency to clamminess. The day

before brewing, let all your tackle be well scrubbed and rinsed clean,

the copper wiped out, and all your tubs and barrels half filled with

cold water, to soak for a few hours, so as to guard against any chance

of leakage, and afterwards emptied, and set to dry in the open air,

weather permitting; or otherwise, before the fire. Fasten the tapwaist

inside the mash-tub to the inner end of the faucet and spigot, taking

care to place the mash-tub in an elevated position, resting upon two

benches or stools. Early in the dawn of morning, light the fire under

your copper, filled with water over-night, and, as soon as it boils,

with it fill the mash-tub rather more than three-parts full; and as soon

as the first heat of the water has subsided, and you find that you are

able to bear your fingers drawn slowly through it without experiencing

pain, you must then throw in the malt, stirring it about for ten minutes

or so; then lay some sticks across the mash-tub, and cover it with sacks

or blankets, and allow it to steep for three hours. At the end of the

three hours, let off the wort from the mash-tub into the underback-tub,

which has been previously placed under the spigot and faucet ready to

receive it; pouring the first that runs out back into the mash, until

the wort runs free from grains, etc.; now put the hops into the

underback-tub and let the wort run out upon them. Your copper having

been refilled, and boiled again while the mash is in progress, you must

now pour sufficient boiling water into the grains left in the mash-tub

to make up your quantity of fifty-four gallons; and when this second

mashing shall have also stood some two hours, let it be drawn off, and

afterwards mixed with the first batch of wort, and boil the whole at two

separate boilings, with the hops equally divided; each lot to be allowed

to boil for an hour and a-half after it has commenced boiling. The beer

is now to be strained through the loose wicker basket into your cooling

tubs and pans; the more you have of these the better the beer, from its

cooling quickly. And when the beer has cooled to the degree of water

which has stood in the house in summer-time for some hours, let it all

be poured into your two or three largest tubs, keeping back a couple or

three quarts in a pan, with which to mix a pint of good yeast and a

table-spoonful of common salt; stir this mixture well together, keep it

in rather a warm part of the house, and in the course of half an hour or

so, it will work up to the top of the basin or pan. This worked beer

must now be equally divided between the two or three tubs containing the

bulk of the beer, and is to be well mixed in by ladling it about with a

wooden hand-bowl for a couple of minutes. This done, cover over the beer

with sacks or blankets stretched upon sticks across the tubs, and leave

them in this state for forty-eight hours. The next thing to be seen to

is to get your barrels placed in proper order and position for being

filled; and to this end attend strictly to the following directions,

viz.:--First, skim off the scum, which is yeast, from the top or surface

of the tubs, and next, draw off the beer through the spigot, and with

the wooden funnel placed in the bung-hole, proceed to fill up the

barrels not quite full; and, remember, that if a few hops are put into

each before filling in the beer, it will keep all the better. Reserve

some of the beer with which to fill up the barrels as they throw up the

yeast while the beer is working; and when the yeast begins to fall, lay

the bungs upon the bung-holes, and at the end of ten days or a

fortnight, hammer the bungs in tight, and keep the vent-pegs tight also.

In about two months' time after the beer has been brewed, it will be in

a fit condition for drinking.

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Beer Or Ale

O, Peggy, Peggy! when thou goest to brew,

Consider well what you're about to do;

Be very wise, very sedately think

That what you're now going to make is _drink_;

Consider who must drink that drink, and then

What 'tis to have the praise of _honest_ men;

For surely, Peggy, while that drink does last,

'Tis Peggy will be _toasted or disgraced_.

Then if thy _ale_ in glass thou wouldst confine,

To make its sparkling rays in beauty shine,

Let thy clean bottle be entirely dry,

Lest a white substance to the surface fly,

And floating there disturb the curious eye;

But this great maxim must be understood,

"_Be sure, nay very sure, thy cork be good_."

Then future ages shall of Peggy tell,

That nymph that _brewed and bottled ale so well_!


Twelve bushels of malt to the hogshead for beer, eight for ale; for

either, pour the whole quantity of water, hot, but not boiling, on at

once, and let it infuse three hours, close covered; mash it in the first

half hour, and let it stand the remainder of the time. Run it on the

hops, previously infused in water; for beer, three quarters of a pound

to a bushel; if for ale, half a pound. Boil them with the wort, two

hours, from the time it begins to boil. Cool a pailful; then add three

quarts of yeast, which will prepare it for putting to the rest when

ready next day; but, if possible, put together the same night. Sun, as

usual. Cover the bunghole with paper, when the beer has done working;

and when it is to be stopped, have ready a pound and a half of hops,

dried before the fire; put them into the bunghole, and fasten it up.

Let it stand twelve months in casks, and twelve in bottles before it be

drank. It will keep, and be very fine, eight or ten years. It should be

brewed in the beginning of March. Great care must be taken that bottles

are perfectly prepared, and _the corks are of the best sort_.

The ale will be ready in three or four months, and if the vent-peg be

never removed, it will have spirit and strength to the last. Allow two

gallons of water, at first, for waste.

After the beer or ale is run from the grains, pour a hogshead and a half

for the twelve bushels; and a hogshead of water, if eight were brewed.

Mash, and let stand; and then boil, &c.

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Hop Beer

Put to six ounces of hops five quarts of water, and boil them three

hours--then strain off the liquor, and put to the hops four quarts more

of water, a tea-cup full of ginger, and boil the hops three hours

longer. Strain and mix it with the rest of the liquor, and stir in a

couple of quarts of molasses. Take about half a pound of bread, and

brown it very slowly--when very brown and dry, put it in the liquor, to

enrich the beer. Rusked bread is the best for this purpose, but a loaf

of bread cut in slices, and toasted till brittle, will do very well.

When rusked bread is used, pound it fine, and brown it in a pot, as you

would coffee, stirring it constantly. When the hop liquor cools, so as

to be just lukewarm, add a pint of new yeast, that has no salt in it.

Keep the beer covered in a temperate situation, till it has ceased

fermenting, which is ascertained by the subsiding of the froth--turn it

off carefully into a beer keg, or bottles. The beer should not be corked

very tight, or it will burst the bottles. It should be kept in a cool


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Beer Of Essential Oils

Mix a couple of quarts of boiling water with a pint and a half of

molasses. Stir in five quarts of cold water, then add ten drops of the

oil of sassafras, ten of spruce, fifteen of winter-green, and a

tea-spoonful of essence of ginger. When just lukewarm, put in half a

pint of fresh lively yeast. When fermented, bottle and cork it, and keep

it in a cool place. It will be fit to drink in the course of two or

three days.

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Spring Beer

Take a small bunch of all, or part of the following: Sweet fern,

sarsaparilla, winter-green, sassafras, prince's pine, and spice wood.

Boil them with two or three ounces of hops to three or four gallons of

water, and two or three raw potatoes, pared and cut in slices. The

strength of the roots and hops is obtained more thoroughly by boiling

them in two waters--for, when the liquor is strongly saturated with the

hops, it will rather bind up the roots than extract their juices. The

roots should be boiled five or six hours--the liquor should then be

strained, and a quart of molasses put to three gallons of the beer. If

you wish to have the beer very rich, brown half a pound of bread, and

put it into the liquor. If the liquor is too thick, dilute it with cold

water. When just lukewarm, put in a pint of fresh lively yeast, that has

no salt in it. The salt has a tendency to keep it from fermenting. Keep

it in a temperate situation, covered over, but not so tight as to

exclude the air entirely, or it will not work. When fermented, keep it

in a tight keg, or bottle and cork it up.

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Ginger Beer

Boil gently, in a gallon of water, three table-spoonsful of cream of

tartar, three of ginger, and a lemon cut in slices. When it has boiled

half an hour, take it from the fire, strain and sweeten it to your

taste--white sugar is the best, but brown sugar or molasses answers very

well. Put to it, when lukewarm, half a pint of fresh yeast. Turn it off

carefully, when fermented, bottle it, and keep it in a cool place. It

will be fit to drink in the course of seven or eight days.

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