VIII. BEVERAGES.
1. Apple Wine.Slice a large, tart, cooking apple without peeling it, also a little lemon rind. Put all in a pan with 6 lumps of sugar and 1½-pints of cold water. Let it come slowly to nearly boiling point; draw it back from the fire and simmer slowly for a quarter of an hour. Strain into a jug.Useful during fevers, and as a summer drink.2. Barley Water for Invalids.Take of Robinson’s Patent Barley one ounce, mix with a wine-glassful of cold water into a smooth paste free from lumps, pour this into a stew-pan containing one quart of boiling water, stir this over the fire while boiling for five minutes: then flavour with a small bit of lemon peel or cinnamon, and sweeten according to taste.When Robinson’s Patent Barley is used to make a Summer beverage, only half-an-ounce must be taken. It can be greatly improved by aeration with the aid of “Sparklets.”3. Ginger Beer.Put into a deep bowl 1-lb. lump sugar, 1½-oz. bruised ginger, 1 lemon, sliced and the pips taken out, and ½-oz. cream of tartar. Pour 1 gallon of boiling water over. When milk-warm, take a whisk, and beat in vigorously ¼-pint Brewer’s yeast, or 1-oz. German yeast mixed to a liquid with powdered sugar. Whisk well, cover with a cloth, let it stand 15 hours, skim, strain through a piece of old tablecloth (or do not strain), and bottle, only half filling the bottles.4. Ginger Wine.1-oz. Tartaric acid, 5-drms. or 6d. worth (or more) essence of ginger, 2-drms. capsicum, 1-oz. burnt sugar, 2-lbs. lump sugar, 5-qts. boiling water.Dissolve the sugar in the boiling water, when nearly cold add the other things (which should have been mixed together in a jar), and stir often until cold. Bottle and cork.5. Lemon Squash.Juice and rind of 3 lemons, 3-lbs. lump sugar, 1-quart water. Boil till it forms a clear syrup, and when cold add 2-oz. powdered citric acid. Strain and bottle.6. Lemon water.6 lemons.1-lb. lump sugar.1 gallon of boiling water.Take the pips from the lemons, slice, put in a deep bowl, and pour the water over. When cold, it is ready for use.
Slice a large, tart, cooking apple without peeling it, also a little lemon rind. Put all in a pan with 6 lumps of sugar and 1½-pints of cold water. Let it come slowly to nearly boiling point; draw it back from the fire and simmer slowly for a quarter of an hour. Strain into a jug.
Useful during fevers, and as a summer drink.
Take of Robinson’s Patent Barley one ounce, mix with a wine-glassful of cold water into a smooth paste free from lumps, pour this into a stew-pan containing one quart of boiling water, stir this over the fire while boiling for five minutes: then flavour with a small bit of lemon peel or cinnamon, and sweeten according to taste.
When Robinson’s Patent Barley is used to make a Summer beverage, only half-an-ounce must be taken. It can be greatly improved by aeration with the aid of “Sparklets.”
Put into a deep bowl 1-lb. lump sugar, 1½-oz. bruised ginger, 1 lemon, sliced and the pips taken out, and ½-oz. cream of tartar. Pour 1 gallon of boiling water over. When milk-warm, take a whisk, and beat in vigorously ¼-pint Brewer’s yeast, or 1-oz. German yeast mixed to a liquid with powdered sugar. Whisk well, cover with a cloth, let it stand 15 hours, skim, strain through a piece of old tablecloth (or do not strain), and bottle, only half filling the bottles.
1-oz. Tartaric acid, 5-drms. or 6d. worth (or more) essence of ginger, 2-drms. capsicum, 1-oz. burnt sugar, 2-lbs. lump sugar, 5-qts. boiling water.
Dissolve the sugar in the boiling water, when nearly cold add the other things (which should have been mixed together in a jar), and stir often until cold. Bottle and cork.
Juice and rind of 3 lemons, 3-lbs. lump sugar, 1-quart water. Boil till it forms a clear syrup, and when cold add 2-oz. powdered citric acid. Strain and bottle.
6 lemons.1-lb. lump sugar.1 gallon of boiling water.
Take the pips from the lemons, slice, put in a deep bowl, and pour the water over. When cold, it is ready for use.