294 KANSAS CITY REVIEW OF SCIENCE. 



SUMMER DRINKS. 



The London Chemist and Druggist gives the following recipes for these sea- 

 sonable beverages : 



I. GINGER BEER. 



Brown Sugar 2 pounds 



Boiling Water 2 gallons 



Cream of Tartar i ounce 



Ginger, bruised 2 ounces 



Infuse the ginger in the boiling water, add the sugar and cream of tartar ; 

 when luke-warm, strain, then add one-half pint of good yeast. Let it stand all 

 night; then bottle. If desired, a lemon may be added, and it may be clarified 

 by the white of one egg. 



2. LEMON BEER. 



Sugar I pound 



Boiling Water . . i gallon 



Lemon, sliced t 



Ginger, bruised i ounce 



Yeast I teacupful 



Let it stand from twelve to twenty hours, after which it may be bottled. 



3. HOP BEER. 



Sugar 4 pounds 



Hops .6 ounces 



■Water . . ■ q. s 



Ginger, bruised 4 ounces 



Boil the hops for three hours with five quarts of water, then strain; add five 

 more quarts of water and ginger, boil a little longer, again strain, add the sugar, 

 and when lukewarm add one pint of yeast. After twenty-four hours it will be 

 ready for bottling. 



4. SPRUCE BEER. 



Hops 2 ounces 



Sassafras, in chips 2 ounces 



Water 10 gallons 



Boil half an hour, strain, and add : 



Brown Sugar 7 pounds 



Essence of Spruce i ounce 



Essence of Ginger i ounce 



Pimento, ground ^ ounce 



Put the whole in a cask, and let cool; then add one-half pint of yeast, let 

 stand twenty-four hours, fine and bottle it. 



