Ginger Beer.—There are dozens of recipes for ginger beer, but the one I now give is the best and quickest, and like many of mine found out by accident. If you have a crockery vessel it is best to make it in, but failing that, a tin one will do. I have used a kerosene tin, but on no account use a galvanized iron tub. A family near me were very ill from doing so once; something in the iron acting upon the acid caused the beer to be poisonous. Put four cupfuls of sugar (brown sugar is best) into your vessel; two tablespoonsful of cream of tartar, a good handful of whole ginger, bruised well (more if you like it hot); a couple of oranges sliced. Over this pour three dippers of boiling water, stir well, and when cool add three parts of a cup of good yeast. Let it stand all night and bottle early next morning, putting three or four grains of rice in each bottle. The corks must be good, and will need tying down. It will be ready for drinking next day or that night. Instead of bottling, it is handier to have it in a small keg with a tap to it. For a large quantity of ginger beer the following is a good recipe:—Five pounds of sugar, a quarter of a pound of cream of tartar, half a pound of whole ginger,(bruised), three or four bird’s eye chilies, six lemons sliced, or the same number of oranges; if Seville or poor man’s oranges are used, it gives the beer a pleasingly bitter taste. Over these ingredients pour five gallons of boiling water, stir well, and, when cool, toast a piece of bread very brown, let it float on the liquid, and pour about half a bottle of good yeast over it. Next morning put it into a keg, and a handful of rice with it. It will be ready in two or three days.
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with 2 lbs. of sugar, three or four mandarins or other oranges sliced, and ½ lb of pudding raisins. Pour over this three dippers of boiling water, stir well, and when cool, add half a cupful of yeast. Let stand over night, and bottle next morning the same as ginger beer.
Lemon Syrup—This recipe is the best for lemon and raspberry syrup I ever drank; it was given me by an old shepherd many years ago. Twelve pints of water, twelve pints of sugar, seven ounces of tartaric acid (citric acid will answer as well, or better, if preferred) let it boil ten minutes, and remove from the fire. When cold add a tablespoonful of essence of lemon, or essence of raspberry. Stir well, and bottle for use.
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COOKERY.
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