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GINGER BEER(Pastry Cakes) - (Seventy-five Receipts For Pastry Cakes, And Sweetmeats)
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.
Ginger BeerMRS. DUNCAN LAURIE.
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.
Ginger BeerBoil 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.
Ginger Beer No 1Boil six gallons of water and six pounds of loaf sugar for an hour, with
three ounces of ginger, bruised, and the juice and rind of two lemons.
When almost cold, put in a toast spread with yest; let it ferment three
days; then put it in a cask, with half a pint of brandy. When it has
stood ten days, bottle it off, and it will be fit to drink in a
fortnight, if warm weather.
Ginger Beer No 2Four ounces of ground ginger, two ounces of cream of tartar, three large
lemons, cut in slices and bruised, three pounds of loaf sugar. Pour over
them four gallons of boiling water; let it stand till it is milk warm;
then add two table-spoonfuls of yest on a toast; let it stand
twenty-four hours, strain it through a sieve, bottle it, and it will be
fit for use in three days: the corks must be tied or wired, or they will
Ginger Beer No 3To make ginger beer fit for drinking twenty-four hours after it is
bottled, take two ounces of ground ginger, two ounces of cream of
tartar, two lemons sliced, one pound and a half of lump sugar; put them
into a pan, and pour upon them two gallons of boiling water. When nearly
cold, strain it from the lees, add three table-spoonfuls of yest, and
let it stand twelve hours. Bottle it in stone bottles, well corked and
Ginger Beer No 4Ten gallons of water, twelve pounds of loaf sugar, the whites of four
eggs, well beaten; mix them together when cold, and set them on the
fire: skim it as it boils. Add half a pound of bruised ginger, and boil
the whole together for twenty minutes. Into a pint of the boiling liquor
put an ounce of isinglass; when cold, add it to the rest, and put the
whole, with two spoonfuls of yest, into a cask: next day, bung it down
loosely. In ten days bottle it, and in a week it will be fit for use.
Ginger Beer No 5One gallon of cold water, one pound of lump sugar, two ounces of bruised
ginger, the rind of two large lemons; let these simmer ten minutes. Put
in an ounce of cream of tartar the moment it boils, and immediately
take it off the fire, stirring it well, and let it stand till cold.
Afterwards add the lemon-juice, straining out the pips and pulp, and put
it into bottles, tying down the corks fast with string. This will be fit
for use in three days.
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