Food

1860

Spanish Gingerette

To each gal. of water put 1 lb. of white sugar, 1-2 oz. best, bruised, ginger root, 1-4 oz. of creamtartar and 2 lemons sliced. Directions: In making 5 gals. boil the ginger and lemons ten minutes in two gals.of the water, the sugar and cream-tartar to be dissolved in the cold water, and mix all, and add one-half pint of good yeast; let it ferment over night, strain and bottle in the morning. This is a valuable recipe for a cooling and refreshing beverage; compounded of ingre-dients highly calculated to assist the stomach, and is recommended to persons suffering with dyspepsia or sick head ache. It is much used in European countries, and persons having once tested its virtues, will constantly use it as a common drink. And for saloons or groceries, no temperance beverage, will set it aside.