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.