Henley's Twentieth Century Formulas, Recipes and Processes. VariousЧитать онлайн книгу.
be made as follows: Sugar, 6 pounds; water, 4 pints; citric acid, 4 ounces; boric acid, 1/2 ounce. Dissolve by the aid of a gentle heat, and when cold add refined limejuice, 60 ounces; tincture of lemon peel, 4 ounces; water to make up to 2 gallons, and color with caramel.
Summer Drink.—
| Chopped ice | 2 tablespoonfuls |
| Chocolate syrup | 2 tablespoonfuls |
| Whipped cream | 3 tablespoonfuls |
| Milk | 1/2 cup |
| Carbonated water | 1/4 cup |
Shake or stir well before drinking. A tablespoonful of vanilla ice cream is a desirable addition. A plainer drink is made by combining the syrup, 3/4 cup of milk, and the ice, and shaking well.
American Champagne.
—Good cider (crab-apple cider is the best), 7 gallons; best fourth-proof brandy, 1 quart; genuine champagne wine, 5 pints; milk, 1 gallon; bitartrate of potassa, 2 ounces. Mix, let stand a short time; bottle while fermenting. An excellent imitation.
British Champagne.
—Loaf sugar, 56 pounds; brown sugar (pale), 48 pounds; water (warm), 45 gallons; white tartar, 4 ounces; mix, and at a proper temperature add yeast, 1 quart; and afterwards sweet cider, 5 gallons; bruised wild cherries, 14 or 15 ounces; pale spirits, 1 gallon; orris powder, 1/2 ounce. Bottle while fermenting.
Champagne Cider.
—Good pale cider, 1 hogshead; spirits, 3 gallons; sugar, 20 pounds; mix, and let it stand one fortnight; then fine with skimmed milk, 1/2 gallon; this will be very pale, and a similar article, when properly bottled and labeled, opens so briskly that even good judges have mistaken it for genuine champagne.
Beer:
Scotch Beer.
—Add 1 peck malt to 4 gallons of boiling water and let it mash for 8 hours, and then strain, and in the strained liquor boil:
| Hops | 4 ounces |
| Coriander seeds | 1 ounce |
| Honey | 1 pound |
| Orange peel | 2 ounces |
| Bruised ginger | 1 ounce |
Boil for half an hour, then strain and ferment in the usual way.
Hop Bitter Beer.—
| Coriander seeds | 2 ounces |
| Orange peel | 4 ounces |
| Ginger | 1 ounce |
| Gentian root | 1/2 ounce |
Boil in 5 gallons of water for half an hour, then strain and put into the liquor 4 ounces hops and 3 pounds of sugar, and simmer for 15 minutes, then add sufficient yeast, and bottle when ready.
Sarsaparilla Beer.
—I.—Compound extract of sarsaparilla, 1 1/2 ounces; hot water, 1 pint; dissolve, and when cold, add of good pale or East India ale, 7 pints.
II.—Sarsaparilla (sliced), 1 pound; guaiacum bark (bruised small), 1/4 pound; guaiacum wood (rasped) and licorice root (sliced), of each, 2 ounces; aniseed (bruised), 1 1/2 ounces; mezereon {119} root-bark, 1 ounce; cloves (cut small), 1/4 ounce; moist sugar, 3 1/2 pounds; hot water (not boiling), 9 quarts; mix in a clean stone jar, and keep it in a moderately warm room (shaking it twice or thrice daily) until active fermentation sets in, then let it repose for about a week, when it will be ready for use. This is said to be superior to the other preparations of sarsaparilla as an alterative or purifier of the blood, particularly in old affections. That usually made has generally only 1/2 of the above quantity of sugar, for which molasses is often substituted; but in either case it will not keep well; whereas, with proper caution, the products of the above formulas may be kept for 1 or even 2 years. No yeast must be used. Dose: A small tumblerful 3 or 4 times a day, or oftener.
Spruce Beer.
—I.—Sugar, 1 pound; essence of spruce, 1/2 ounce; boiling water, 1 gallon; mix well, and when nearly cold add of yeast 1/2 wineglassful; and the next day bottle like ginger beer.
II.—Essence of spruce, 1/2 pint; pimento and ginger (bruised), of each, 5 ounces; hops, 1/2 pound; water, 3 gallons; boil the whole for 10 minutes, then add of moist sugar, 12 pounds (or good molasses, 14 pounds); warm water, 11 gallons; mix well, and, when only lukewarm, further add of yeast, 1 pint; after the liquid has fermented for about 24 hours, bottle it.
This is diuretic and antiscorbutic. It is regarded as an agreeable summer drink, and often found useful during long sea voyages. When made with lump sugar it is called White Spruce Beer; when with moist sugar or treacle, Brown Spruce Beer. An inferior sort is made by using less sugar or more water.
Treacle Beer.
—I.—From treacle or molasses, 3/4 to 2 pounds per gallon (according to the desired strength); hops, 1/4 to 3/4 ounce; yeast, a tablespoonful; water, q. s.; treated as below.
II.—Hops, 1 1/2 pounds; corianders, 1 ounce; capsicum pods (cut small), 1/2 ounce; water, 8 gallons; boil for 10 or 15 minutes, and strain the liquor through a coarse sieve into a barrel containing treacle, 28 pounds; then throw back the hops, etc., into the copper and reboil them, for 10 minutes, with a second 8 gallons of water, which must be strained into the barrel, as before; next “rummage” the whole well with a stout stick, add of cold water 21 gallons (sufficient to make the whole measure 37 gallons), and, again after mixing, stir in 1/2 pint of good fresh yeast; lastly, let it remain for 24 hours in a moderately warm place, after which it may be put into the cellar, and in 2 or 3 days bottled or tapped on draught. In a week it will be fit to drink. For a stronger beer, 36 pounds, or even half a hundredweight of molasses may be used. It will then keep good for a twelvemonth. This is a wholesome drink, but apt to prove laxative when taken in large quantities.
Weiss Beer.
—This differs from the ordinary lager beer in that it contains wheat malt. The proportions are 2/3 wheat to 1/3 barley malt, 1 pound hops being used with a peck of the combined malt to each 20 gallons of water. A good deal depends on the yeast, which must be of a special kind, the best grades being imported from Germany.
Yellow Coloring For Beverages.
—The coloring agents employed are fustic, saffron, turmeric, quercitron, and the various aniline dyes. Here are some formulas:
| I.— | Saffron | 1 ounce |
|---|---|---|
| Deodorized alcohol | 4 fluidounces | |
| Distilled water | 4 fluidounces |
Mix alcohol and water, and then add the saffron. Allow the mixture to stand in a warm place for several days, shaking occasionally; then filter. The tincture thus prepared has a deep orange color, and when diluted or used in small quantities gives a beautiful yellow tint to syrups, etc.
| II.— | Ground fustic wood | 1 1/2 ounces |
|---|---|---|
| Deodorized alcohol | 4 fluidounces | |
| Distilled water | 4 fluidounces |
This color may be made in the same manner as the liquid saffron, and is a fine coloring for many purposes.
| III.— | Turmeric powder | 2 ounces |
|---|---|---|
| Alcohol, dilute | 16 ounces |
Macerate for several days,