scientific secrets-第5节
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acid； one tablespoonful of yeast； shake well； make in an evening and it
will be fit for use next day。 I make in a keg a few gallons at a time；
leaving a few quarts to make into next time； not using yeast again until
the keg needs rinsing。 If it gets a little sour； make a little more into
it or put as much water with it as there is cider and put it with the
vinegar。 If it is desired to bottle this cider by manufacturers of small
drinks； you will proceed as follows： put in a barrel 5 gallons of hot
water； 30 lbs。 of brown sugar； 3/4 lb。 of tartaric acid； 25 gallons of
cold water； 3 pints of hop or brewer's yeast； work into paste with 3/4 lb。
of flower； and one pint water will be required in making this paste； put
all together in a barrel which it will fill and let it work 24 hours； the
yeast running out at the bung all the time by putting in a little
occasionally to keep it full； then bottle； putting in two or three broken
raisins to each bottle； and it will nearly equal champagne。
49 SPRUCE OR AROMATIC BEER
Take 3 gallons of water； 2 1/2 pints molasses； 3 eggs well beaten； 1 gill
yeast； put into two quarts of the water boiling hot； put in 50 drops of
any oil you wish the flavour of； or mix one ounce each； oil sarsafras；
spruce； and wintergreen； then use the 50 drops。 For ginger flavour take 2
ounces ginger root bruised and a few hops； and boil for 30 minutes in one
gallon of the water； strain and mix all； let it stand 2 hours and bottle；
using yeast； of course； as before。
50。 LEMON BEER
To make 20 gallons； boil 6 ounces of ginger root bruised； 1/4 lb。
cream…tartar for 20 or 30 minutes in 2 or 3 gallons of water； this will be
strained into 13 lbs。 of coffer sugar on which you have put 1 oz。 oil of
lemon and six good lemons all squeezed up together； having warm water
enough to make the whole 20 gallons； just so you can hold your hand in it
without burning； or some 70 degrees of heat； put in 1 1/2 pint hops or
brewer's yeast worked into paste as for cider； with 5 or 6 oz。 of flower；
let it work over night； then strain and bottle for use。 This will keep a
number of days。
51。 PHILADELPHIA BEER
Take 30 gallons of water； brown sugar 20 lbs。； ginger root bruised 1/4
lb。； cream tartar 1 1/4 lb。； carbonate of soda 3 ounces； oil of lemon 1
teaspoonful； put in a little alcohol； the white of 10 eggs well beaten；
hops 2 ounces； yeast one quart。 The ginger root and hops should be boiled
for 20 or 30 minutes in enough of the water to make all milk warm； then
strain into the rest； and the yeast added and allowed to work itself clear
as the cider and bottled。
52。 SILVER TOP DRINK
Take of water 3 quarts； white sugar 4 lbs。； oil of lemons one teaspoonful；
white of 5 eggs； beaten with one teaspoonful of flour； boil to form syrum；
then divide into equal parts； and to one add 3 ounces of tartaric acid；
and to the other part 4 oz。 of carbonate of soda； then take two thirds of
a glass of water； and put in a spoonful of each of the syrups； more or
less； according to the size of the glass。
53。 DIRECTIONS FOR MAKING SODA DRINKS
In getting up any of the soda drinks which are spoken of hereafter it will
be preferable to put about 4 oz。 of carbonate （sometimes called
supercarbonate） of soda into one pint of water； and shake when you wish to
make a glass of soda； and pour from this into the glass until if foams
well instead of using dry soda as directed。
54。 IMPERIAL CREAM NECTAR
Part 1st。 … Take 1 gallon water； 6 lbs。 loaf sugar； 6 ounces tartaric
acid； gum arabic 1 oz。
Part 2nd。 … Take 4 teaspoonsful of flour； the whites of four eggs beat
finely together； then add 1/2 pint of water。 Heat the first part until it
is blood warm； then put in the second； boil 3 minutes and it is done。
Directions。 … To 3 tablespoonfuls of the syrup in a glass half or two
thirds full of water add one third of a teaspoonful of carbonate of soda
made fine； stir well； and drink at your leisure。
55。 A SUPERIOR GINGER BEER
Take of sugar 10 lbs。； lemon juice 9 oz。； honey 1/2 lb。； bruised ginger
root 11 oz。； water 9 galls。； yeast 3 pints； boil the ginger in the water
until the strength is all extracted； which you may tell be tasting the
root； then pour it into a tub； throwing the roots away； let it stand until
nearly luke warm； then put in all the rest of the ingredients； stir well
until all dissolved； cover it over with a cloth； and if it be in the
evening； let it remain until next morning； then strain through cloth； and
bottle it； and in a short time it will be fit for use。 Some use less
sugar； and some less lemon juice； to make it with less expense； but it is
not so elegant a drink as this。
56。 GINGER POP No。 1
Take of water 5 1/2 galls。； ginger root bruised 3/4 lb。； tartaric acid 1/2
oz。； white sugar 2 1/4 lbs。； the whites of 3 eggs well beat； a small
teaspoonful of oil of lemon； yeast 1 gill； boil the root for 30 minutes in
1 gallon of the water； strain off； and put the oil in while hot； mix all
well； make over night； in the morning skim； and bottle； keeping out
sediment。
57。 GINGER POP No。 2
Take best white Jamaica ginger root bruised 2 oz。； water 6 quarts； boil 20
minutes and strain； then add cream tartar 1 oz。； white sugar 1 lb。； put on
the fire； then stir until all the sugar is dissolved； then put into an
earthen jar； now put in tartaric acid 1/4 oz。； and the rind of 1 lemon；
let it stand until 70 degrees of Fahrenheit； or until you can bear your
hand in it with comfort； then add two tablespoonsful of yeast； stir well；
bottle for use； and tie the corks； make a few days before it is wanted for
use。
58。 YEAST
Take a good single handfull of hops； and boil for 20 minutes in 3 pints of
water； then strain； and stir in a teacupful of flour； a tablespoonful of
sugar； and a teaspoonful of salt； when a little cool put in 1 gill of
brewer's yeast； and after four or five hours cover up； and stand in a cool
place for use； make again from this unless you let it get sour。
59。 SODA SYRUPS
Take of loaf or crushed sugar 8 lbs。； pure water 1 gall。； gum arabic 1
oz。； mix in a brass or copper kettle； boil until the gum is dissolved；
then skim and strain through white flannel； after which add tartaric acid
5 1/2 oz。； dissolved in hot water。 To flavour use extract of lemon；
orange； rose； sarsaparilla； strawberry； &c。； 1/2 oz。； or to your taste。 If
you use the juice of lemon； add 1 1/2 lbs。； of sugar to a pint； you do not
need any tartaric acid with it； now use 2 or 3 tablespoonsful of syrup to
3/4 of a tumbler of water； and 1/3 teaspoonsful of supercarbonate of soda
made fine； stir well and be ready to drink； the gum arabic； however； holds
the carbonic acid so it will not fly off so readily as common soda。 For
soda fountains； 1 oz。； of supercarbonate of soda is used to 1 gallon of
water。 for charged fountains no acids are needed in the syrups。
60。 MINERAL WATER
Epsom salts 1 oz。； cream tartar 1/2 oz。； tartaric acid 1/4 oz。； loaf sugar
1 lb。； oil of birch 20 drops； put 1 quart boiling water on all these
articles； and add 3 quarts of cold water to 2 tablespoonsful of yeast； let
it work 2 hours and then bottle。
61。 IMPROVED ENGLISH STRONG BEER
If you have malt use it； if not； take 1 peck of barley； and put it into a
stove oven； and steam the moisture from them； grind coarsely； and pour
into them 3 1/2 gallons of water； at 170 or 172 degrees。 （If you use malt
it does not need quite so much water； as it does not absorb so much as the
other。 The tub should have a false bottom with many gimblet holes to keep
back the grain。） Stir them well and let stand 3 hours and draw off； put on
7 gallons more water at 180 or 182 degrees； stir well； let stand 2 hours
and draw off； then put 1 gallon or 2 of cold water； stir well and draw
off； you should have about 5 or 6 gallons； mix 6 lbs。； coarse brown sugar
in equal amount of water； add 4 oz。 of good hops； boil for 1 1/2 hour； you
should have from 8 to 10 gallons when boiled； when cooled to 80 degrees；
put in a teacupful of good yeast and let it work 18 hours covered with a
sack。 Use sound iron…hooped kegs； or porter bottles； bung or cork tight；
and in two weeks it will be good sound beer； nearly equal in strength to
London porter； or good ale； and will keep a long time。
62。 SANGAREE
Take wine； ale； or porter； 1/3； and 2/3 water； hot； or cold； according to
the season of the year；loaf sugar to the taste with nutmeg。
63。 GINGER WINE
Put 1 oz。 good ginger root bruised in 1 quart of 95 per cent。 alcohol； let
it stand 9 days； and strain； add 4 quarts of water； and 1 lb。 of white
sugar； dissolved in hot water； 1 pint port wine to this quantity； for what
you retail at your own bar makes it far better； colour with tincture of
saunders t
