• GINGER, Tincture of

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Source: Consult me, to know how to cook meats, poultry, fish, game, vegetables, soups, gravies, sauces, meat pies, puddings, food for the sick, &c.; consult me on confectionary ... consult me on household management and economy; ... consult me on diseases and their remedies ... consult me on how to dye ... consult me also on a thousand other things by University of Leeds. Library (1868), paragraph-2494.

Ingredients or materials as extracted

• • GINGER, Tincture of. — Gin- ger, 1 oz. ; proof spirits,
• GINGER BEER, Cheap. — Su- gar, 1 lb. ; boiling water, 1 gallon ; ginger, J oz., and a lemon sliced thin
• Another Receipt. — To every gal- lon of spring water, add 1 oz. of sliced white ginger, and 1 lb. of white sugar, or lj lb., if you like
• Another Receipt.— Ginger 3 ozs. ; sugar, 4 lbs. ; cream of tartar, b oz. ; essence of lemon, f oz. ; the jjjice and peel of two lemons ; bran- dy, f pint ; yeast, quarter of a pint ; w'ater, 4 gallons
• Receipt for six gallons.— Bruised ginger, 8 ozs. ; cream of tartar, 6 ozs. ; loaf sugar, 6 lbs. ; water, 6 gallons ; three unpeeled lemons sliced
• Some prefer the addition of 1 lb. of honey
• GINGER BEER, Common. — Brown Sugar or Treacle, lflb., Water, H gallon, 1 oz. of Ginger, ground, and a lemon, if preferred

Method as extracted

1. Stir till all is mixed.
2. Cool, and add a table-spoonful of yeast.
3. Let it stand 20 hours, then strain, bottle, and tie down the corks.
4. Boil nearly an hour.
5. Then add b oz.of lemon juice to every gallon ; strain, cool, and add yeast, 1 table- spoonful or rather more to a gallon.
6. Put into the cask, and let it stand 24 hours longer.
7. Bottle and cork well.
8. Bruise the su- gar and ginger ; boil 25 minutes ; pour it boiling upon the lemon, tartar, essence, &c.
9. Stir well ; nearly cool, and add the yeast ; let it work three days, skimming well ; then strain into a cask ; add the brandy ; bung down close ; and iu a fortnight, draw off, and bottle.
10. Add a small portion of yeast.
11. Boil, and then add yeast.

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