Useful during fevers, and as a summer drink.
2. Barley Water for Invalids.
Take of Robinson’s Patent Barley one ounce, mix with a wine-glassful of cold water into a smooth paste free from lumps, pour this into a stew-pan containing one quart of boiling water, stir this over the fire while boiling for five minutes: then flavour with a small bit of lemon peel or cinnamon, and sweeten according to taste.
When Robinson’s Patent Barley is used to make a Summer beverage, only half-an-ounce must be taken. It can be greatly improved by aeration with the aid of “Sparklets.”
3. Ginger Beer.
Put into a deep bowl 1-lb. lump sugar, 1½-oz. bruised ginger, 1 lemon, sliced and the pips taken out, and ½-oz. cream of tartar. Pour 1 gallon of boiling water over. When milk-warm, take a whisk, and beat in vigorously ¼-pint Brewer’s yeast, or 1-oz. German yeast mixed to a liquid with powdered sugar. Whisk well, cover with a cloth, let it stand 15 hours, skim, strain through a piece of old tablecloth (or do not strain), and bottle, only half filling the bottles.
4. Ginger Wine.
1-oz. Tartaric acid, 5-drms. or 6d. worth (or more) essence of ginger, 2-drms. capsicum, 1-oz. burnt sugar, 2-lbs. lump sugar, 5-qts. boiling water.
Dissolve the sugar in the boiling water, when nearly cold add the other things (which should have been mixed together in a jar), and stir often until cold. Bottle and cork.