Put up in a package, and direct that it be shaken in 1 1/2 gallons of boiling water, strained when cooled, fermented with 1 ounce of yeast, and bottled.
Ginger-ale Extract.—
| I.— | Jamaica ginger, coarse powder | 4 ounces |
|---|---|---|
| Mace, powder | 1/2 ounce | |
| Canada snakeroot, coarse powder | 60 grains | |
| Oil of lemon | 1 fluidrachm | |
| Alcohol | 12 fluidounces | |
| Water | 4 fluidounces | |
| Magnesium carbonate or purified talcum | 1 av. ounce |
Mix the first four ingredients, and make 16 fluidounces of tincture with the alcohol and water, by percolation. Dissolve the oil of lemon in a small quantity of alcohol, rub with magnesia or talcum, add gradually with constant trituration the tincture, and filter. The extract may be fortified by adding 4 avoirdupois ounces of powdered grains of paradise to the ginger, etc., of the above before extraction with alcohol and water.
| II.— | Capsicum, coarse powder | 8 ounces |
|---|---|---|
| Water | 6 pints | |
| Essence of ginger | 8 fluidounces | |
| Diluted alcohol | 7 fluidounces | |
| Vanilla extract | 2 fluidounces | |
| Oil of lemon | 20 drops | |
| Caramel | 1 fluidounce |
Boil the capsicum with water for three hours, occasionally replacing the water lost by evaporation; filter, concentrate the filtrate on a hot water bath to the consistency of a thin extract, add the remaining ingredients, and filter. {108}
| III.— | Jamaica ginger, ground | 12 ounces |
|---|---|---|
| Lemon peel, fresh, cut fine | 2 ounces | |
| Capsicum, powder | 1 ounce | |
| Calcined magnesia | 1 ounce | |
| Alcohol | sufficient | |
| Water | sufficient |
Extract the mixed ginger and capsicum by percolation so as to obtain 16 fluidounces of water, set the mixture aside for 24 hours, shaking vigorously from time to time, then filter, and pass through the filter enough of a mixture of 2 volumes of alcohol and 1 of water to make the filtrate measure 32 fluidounces. In the latter macerate the lemon peel for 7 days, and again filter.
Ginger Beer.—
| Brown sugar | 2 pounds |
| Boiling water | 2 gallons |
| Cream of tartar | 1 ounce |
| Bruised ginger root | 2 ounces |