Dissolve two scruples flowers of Benzoin, in one quart of good rum.
* * * * *
LEMON CORDIAL.
Cut six fresh lemons in thin slices, put them into a quart and a half of
milk, boil it until the whey is very clear, then pass it through a
sieve; put to this whey, one and a half quarts of French brandy, and
three pounds of powdered loaf sugar; stir it till the sugar is
dissolved--let it stand to refine, and bottle it; pare some of the
yellow rind of the lemons very thin, and put a little in each bottle.
* * * * *
GINGER BEER.
Pour two gallons of boiling water on two pounds brown sugar, one and a
half ounce of cream of tartar, and the same of pounded ginger; stir them
well, and put it in a small cask; when milk warm, put in half a pint of
good yeast, shake the cask well, and stop it close--in twenty-four hours
it will be fit to bottle--cork it very well, and in ten days it will
sparkle like Champaigne--one or two lemons cut in slices and put in,
will improve it much. For economy, you may use molasses instead of
sugar--one quart in place of two pounds. This is a wholesome and
delicious beverage in warm weather.
* * * * *
SPRUCE BEER.
Boil a handful of hops, and twice as much of the chippings of sassafras
root, in ten gallons of water; strain it, and pour in, while hot, one
gallon of molasses, two spoonsful of the essence of spruce, two
spoonsful of powdered ginger, and one of pounded allspice; put it in a
cask--when sufficiently cold, add half a pint of good yeast; stir it
well, stop it close, and when fermented and clear, bottle and cork it
tight.
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