The Every-day Book and Table Book. v. 3 (of 3) / Everlasting Calerdar of Popular Amusements, Sports, Pastimes, Ceremonies, Manners, Customs and Events, Incident to Each of the Three Hundred and Sixty-five Days, in past and Present Times; Forming a Complete History of the Year, Month, and Seasons, and a Perpetual Key to the Almanac

by William Hone

SUMMER DRINKS.

Imperial.

Take two gallons of water, two ounces of ginger bruised, and two lemons; boil them together; when lukewarm, pour the whole on a pound and a half of loaf sugar, and two ounces of cream of tartar; add four table spoonfuls of yeast, and let them work together for six hours; then strain the liquor, and bottle it off in small stone bottles: it will be ready for use in a few hours.

Sherbet.

Take nine Seville oranges and three lemons, grate off the yellow from the rinds, and put the raspings into a gallon of water, with three pounds of double refined sugar, and boil it to a candy height; then take it off the fire, and add the pulp of the oranges and lemons; keep stirring it till it be almost cold, then put it in a vessel for use.

Lemon Water.

Put two slices of lemon, thinly pared, into a tea-pot, with a little bit of the peel, and a bit of sugar, or a large spoonful of capillaire, pour in a pint of boiling water, and stop it close for two hours.

Ginger Beer.

To four gallons of water, put three pounds of brown sugar, two ounces of ginger, one ounce and a half of hops, and about half a pound of fern-root cut small; boil these together till there be about three gallons. To colour it, burn a little sugar and put it in the liquor. Pour it into a vessel when cold, add two table-spoonfuls of barm, and then proceed as with common beer.

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