GINGER BEER.

Thames Star, Volume VII, Issue 2581, 16 April 1877, Page 3

GINGER BEER.

The Queen has the following receipts for. ginger beer:—l. Put into a large bowl 31bs of loaf sugar, 4ozs cream tartar, 4ozs root ginger, citric acid. Boil four gallons of water, pour it on the above, and let it stand tilllukewarm. Then mix well a table-spoonful of brewer's yeast with the white of an egg; pour it into the bowl, and mix it well up. It must be kept covered with a thick cloth as soon as the boiling water is poured on it, and must remain so until ready to bottle. Let it stand from eighteen to twenty-four hours; - then skim of the yeast, strain it through muslin, bottle it, and tie the corks down well; This will make about two dozen wine bottles full. I have made it at all times of the year with great success. In summer it wfll be well ■ • up" in a fortnight. 2,. Ginger beer may be made at any season of the year, but it is more generally made in" warm weather. This is a recipe I have used for years :—2lb. of white sugai\ 2oz of best Jamaica ginger (well bruised), 2ozs cream of tartar, and the rind of two lemons : add two gallons of boiling water ; ' stir all together till they become lukewarm. Toast a slice of bread; pour on it two table-spoonfuls of good fresh yeast, and place it to float on the

top of the mixture. Cover ■ the whole up for twenty-four hours; then strain and bottlo it, taking care not to quite fill the bottles; cork and wire it securely. This quanfi'y will make three three dozen pint boitl< jR. It will be ready for use in threo or lour days. 3. The summer months are. the best for making ginger beer. The following is an excellent recipe: — 21bs loaf sugar, loz ginger slightly bruised, -§055 cream of .tartar, one lemon (sliced), six quarts of water. Boil half an hour, pour into a pan, when nearly cold add the white of one ecg, beatpn, and one tablespoonful of yeast on a square of toasted bread. Let it stand some hours, strain, and bottle. It will make twenty • four boftles. '4. Mis" well toother IJoz of finely-powdered ginger, 2 oz loaf sugar, and the grated rind of two lemons and the juice of one.. Put the mixture into a large earthan pan, and 1 pour over 1| gallons of boiling water.. Let it stand (ill it is the warmth of new milk ; then stir in the beaten white of an egg, nnd lay on the surface a picco of toast with a tablespoonful of good y^ast spread on it. L<'fc it. remain till the next day,, then strain it carefully through,a sieve without shaking, and bottle it in stone bottles, aecuriue the corks with wire. It will be fit to drink in four or five days if the weath-r is warm. '