White Currant Shrub.
Strip the fruit, and prepare in a jar as for jelly ; strain the
juice, of which put two quarts to near a gallon of rum, and
two pounds of lump sugar; strain through a jelly bag.
Ginger Beer.
1 gallon of water.
1 lb. of lump sugar.
1 oz, of cream of tartar.
1 oz. of best ginger.
1 lemon sliced, and the juice of one✪ Ginger Beer.
Take a lemon and rub well on the sugar, bruise the ginger,
and put all the ingredients into a large pan, pour the boiling
water over the whole, and let it stand until milk-warm, then
toast a piece of bread, and put a table spoonful of yeast ; let
it stand twelve hours, then bottle ; in three days it is fit for
use.
Raspberry Brandy.
Pick fine dry fruit, put it into a stone jar, and the jar into
a saucepan of water, till the juice will run ; strain it, and to
every pint add half a pound of sugar ; give one boil and skim
it ; when cold, put equal quantities of juice and brandy✪ Raspberry Brandy, shake
well and bottle.
Raspberry Vinegar.
Put a pound of fine fruit into a bowl, and pour upon it a
quart of the best white wine vinegar✪ Raspberry Vinegar; next day strain the
liquor on a pound of fresh raspberries ; the following day do
the same, but do not squeeze the fruit, only drain the liquor
as dry as you can.
32
To keep Wines from turning sour.
Boil a gallon of wine, with half an ounce of oyster shells
or crabs’ claws, burnt and powdered fine, to every ten gallons
of wine ; then strain out the liquor through a stive; when
cold put it into wine of the same sort, and it will destroy the
acid and give it a pleasant taste. A lump of unslaked lime✪ To Keep Wines from Turning Sour
put into your cask will also keep wine from turning sour.
To make Soda Water.
A cheap and expeditious way of making: — First, be careful in having
your bottles (half-pint bottles are best) washed and dry, and put into
each twenty-five grains of subcarbonate of potash, and twenty-five grains
of citric acid. Fill the bottles nearly full of spring water✪ To Make Soda Water, cork it down
instantly, and tie the cork down with strong twine or wire ; then pro¬
ceed to the next bottle, and so on till the whole is completed. Tartaric
acid will answer the same purpose as the citric acid, and is not so dear.
To make Spruce Beer.
This cheap and wholesome liquor is thus made: — Take of water six¬
teen gallons and boil the half of it; put the water thus boiled to the re¬
served cold part, which should be previously put into a barrel or other
vessel ; then add sixteen pounds of treacle or molasses, with a few spoon¬
fuls of the essence of spruce, stirring the whole together; add half a pint
of yeast✪ To Make Spruce Beer, and keep it in a temperate situation with the bung-hole open
for two days, till fermentation subsides, then close it up, or bottle it off,
and it will be fit for drink in a few days.
To prepare Ginger Beer Powders. ✪ To Prepare Ginger Beer Powders
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Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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White Currant Shrub.
Strip the fruit, and prepare in a jar as for jelly ; strain the
juice, of which put two quarts to near a gallon of rum, and
two pounds of lump sugar; strain through a jelly bag.
Ginger Beer.
1 gallon of water.
1 lb. of lump sugar.
1 oz, of cream of tartar.
1 oz. of best ginger.
1 lemon sliced, and the juice of one.
Take a lemon and rub well on the sugar, bruise the ginger,
and put all the ingredients into a large pan, pour the boiling
water over the whole, and let it stand until milk-warm, then
toast a piece of bread, and put a table spoonful of yeast ; let
it stand twelve hours, then bottle ; in three days it is fit for
use.
Raspberry Brandy.
Pick fine dry fruit, put it into a stone jar, and the jar into
a saucepan of water, till the juice will run ; strain it, and to
every pint add half a pound of sugar ; give one boil and skim
it ; when cold, put equal quantities of juice and brandy, shake
well and bottle.
Raspberry Vinegar.
Put a pound of fine fruit into a bowl, and pour upon it a
quart of the best white wine vinegar; next day strain the
liquor on a pound of fresh raspberries ; the following day do
the same, but do not squeeze the fruit, only drain the liquor
as dry as you can.
32
To keep Wines from turning sour.
Boil a gallon of wine, with half an ounce of oyster shells
or crabs’ claws, burnt and powdered fine, to every ten gallons
of wine ; then strain out the liquor through a stive; when
cold put it into wine of the same sort, and it will destroy the
acid and give it a pleasant taste. A lump of unslaked lime
put into your cask will also keep wine from turning sour.
To make Soda Water.
A cheap and expeditious way of making: — First, be careful in having
your bottles (half-pint bottles are best) washed and dry, and put into
each twenty-five grains of subcarbonate of potash, and twenty-five grains
of citric acid. Fill the bottles nearly full of spring water, cork it down
instantly, and tie the cork down with strong twine or wire ; then pro¬
ceed to the next bottle, and so on till the whole is completed. Tartaric
acid will answer the same purpose as the citric acid, and is not so dear.
To make Spruce Beer.
This cheap and wholesome liquor is thus made: — Take of water six¬
teen gallons and boil the half of it; put the water thus boiled to the re¬
served cold part, which should be previously put into a barrel or other
vessel ; then add sixteen pounds of treacle or molasses, with a few spoon¬
fuls of the essence of spruce, stirring the whole together; add half a pint
of yeast, and keep it in a temperate situation with the bung-hole open
for two days, till fermentation subsides, then close it up, or bottle it off,
and it will be fit for drink in a few days.
To prepare Ginger Beer Powders.