Ein Bier, bitte. And other alcoholic adventures after the jump.
Take five quarts of water, six ounces of hops, boil it three hours; then strain the liquor, add to it five quarts of water, four ounces of bruised ginger root; boil this again twenty minutes, strain and add four pounds of sugar. When luke-warm put in a pint of yeast. Let it ferment; in twenty-four hours it will be ready for bottling.
Put into a kettle two ounces of powdered ginger root (or more if is not very strong), half an ounce of cream of tartar, two large lemons, cut in slices, two ounces of broken loaf sugar and two gallons of soft boiling water. Simmer them over a slow fire for half an hour. When the liquor is nearly cold, stir into it a large tablespoonful of the best yeast. After it has fermented, which will be in about twenty-four hours, bottle for use.
Allow an ounce of hops and a spoonful of ginger to a gallon of water. When well boiled, strain it and put in a pint of molasses, or a pound of brown sugar, and half an ounce or less of the essence of spruce; when cool, add a teacupful of yeast and put into a clean tight cask, and let it ferment for a day or two, then bottle it for use. You can boil the sprigs of spruce fir in place of the essence.
Grate the yellow rind of four lemons and two oranges upon two pounds of loaf sugar. Squeeze the juice of the lemons and oranges; cover it and let it stand until the next day. Strain it through a sieve, mix with the sugar; add a bottle of champagne and the whites of eight eggs beaten to a stiff froth. It may be frozen or not, as desired. For winter use snow instead of ice.
Make two quarts of lemonade, rich with pure juice lemon fruit; add one tablespoonful of extract of lemon. Work well and freeze; just before serving, add for each quart of ice half a pint of brandy and half a pint of Jamaica rum. Mix well and serve in high glasses, as this makes what is called a semi or half ice. It is usually served at dinners as a coup de milieu.
Take two quarts of new milk, warm it one the stove to about blood heat, pour it into a glass or china bowl and stir into it two tablepoonfuls of prepared rennet, two tablespoonfuls of powdered loaf sugar, and a small wine-glassful of pale brandy. Let it stand till cold and eat with sugar and rich cream. Half the quantity can be made.
One quart of raspberry juice, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle for use.
Mix gradually with two quarts of boiling water three pounds and a half of the best brown sugar, a pint and a half of good West India molasses, and a quarter of a pound of tataric acid. Stir it well and when cool, strain it into a large jug or pan, then mix in a teaspoonful (not more) of essence of sassafras. Transfer it to clean bottles (it will fill about half a dozen), cork it tightly and keep it in a cool place. It will be fit for use next day. Put into a box or boxes a quarter of a pound of carbonate of soda, to use with it. To prepare a glass of sassafras mead for drinking, put a large tablespoonful of meadinto a half a tumbler full of ice-water, stir into it a half teaspoonful of soda and it will immediately foam up to the top.
Sassafras mead will be found a cheap, wholesome and pleasant beverage for warm weather. The essence of sassafras, tartaric acid and carbonate of soda, can, of course, be obtained at the druggist's.
Coffee-sigar, four pounds, three pints of water, three nutmegs, grated, the whites of ten eggs, well beaten, gum arabic, one ounce, twenty drops of oil of lemon, or extract equal to that amount. By using oils or other fruits, you can make as many flavors from this as you desire. Mix all and place over a gentle fire, and stir well about thirty minutes; remove from the fire and strain, and divide into two parts; into one-half put eight ounces of bi-carbonate of soda, it other half put six ounces of tartaric acid. Shake well, and when cold they are ready for use by pouring three or four spoonfuls from both parts into separate glasses, each one-third full of water. Stir each and pour together, and you have a nice glass of cream soda which you can drink at your leisure, as the the gum and eggs hold the gas.
Sweeten one pint of milk to taste, and when boiling, throw in two wine glasses of sherry; when the curd forms, strain the whey through a muslin bag into tumblers.
Posted by Kathy at January 17, 2006 11:47 PM | TrackBack