The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1873-08-02
Summer Drinks.

"DA1sY EYrBR1oHT" contributes tn
following to the american Agricultural
At this season Of the year the farmer
and his labOrers require some cooling but
palatable beverage that will quench theil
thirst, and not heat or intOxicate theil
blood, yet will AFFORD q grateful stimulant
to their digestive powers. And among
all the stimulating substances which art
employed in making these drinks, there
are none superior TO ginger, and none
more easily procured or equally refresh
ing Almost every man likes it, and q
mixture of 1t with maple sugar and water
or honey, or syrup and water. Is an ex.
temp0rized drink of which Thousands
partake with great relish, while some will
add to 1t q teaspoonful of cream of tartar
and then stir in half teaspoonful of sal.
eratus or soda, and thus prepare tumble1
of foaming liquid, which is a wholesome
tonic, as well as palatable drink, fol
carb0nic acid gas, which is formed by the
fermentation, adds greatly to the pleasant
taste of any drink.
It Is also good plan for every farmers
wife to make key of hop beer, and keep
it upon tap during the haying and har.
vesting of the summer months. Spiritu-
GUS liquors, containing alcohol, are not
conducive to the health of any man; but
the bitter tonic of hops, favored with the
essence Of spruce, sassafras roots or win
tergreen leaves, is always desirable.
Hop BEER.-Take three-quart kettle
full of boiling water and add to it one
quart of hop blossoms, or small quanti-
ty of pressed hops; boil 20 minutes, adj
ding anything you please for flavoring.
and if nothing else can lie had, three
tablespoonful Of powdered ginger
through '~e cloth 0 or sEeVe po into e'j jun
or bucket, and add to it three quarts
of molasses; stir it until well mixed then
let it stand until milk warm, and add half
coffe-cup of bakers yeast turned over q
slice of toasted bread. Let it ferment
over night. Next morning remove the
scum, and if fermented in bucket, bottle
it and cork it tightly if in jug, pour off
the foam, and also cork tightly. Keep in
the ice-hOuse or cellar, so it will not sour
quickly.
1t Is well on large farms to make fifteen
gallon key of it, and let the men drink of
it freely, and they will rarely care or ask
for rum or whisky, and when this evil
can be done away, surely the housewife
will not grudge the extra labor she incurs
in preparing beverage which will cheer
but not int0xicate.
GINGER BEER.-This is also very
agreeable drink, and highly appreciated
by ladies of weak digestive powers, as
well az by strong laborers in the fields.
Take four ounces of Race ginger. well
pounded, and three ounces Of cream OF
tartar, and mix them well with five
pounds of white or brown sugar, and six
lemons sliced fine. Pour over this mix
ture five gallons of boiling water. Let it
stand, after mixing it well, for twelve
hours lit is well to mix it over night, and
then add one teacupful of yeast; let it
stand six hours and then bottle, fastening
the corks with strong wire.
It will be ready to use in two days, and
will foam deliciously.
The bottles should be laid on their sides
in an ice-house or cool cellar, so that they
will not burst their corks. Itcan be made
n key and kept on tap.