Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1873-08-14
What tn Drink in Warm Weather.

Tho Country Gentleman says that
at this season of the year the farmer
and his laborers require some cooling
but palatable beverage that will
Quench their thirst, and not heat or
intoxicate their blood, yet will afford
grateful stimulant to their digestive
powers. And among all the stimulat-
ing substances which are employed in
making these drinks, there are none
superior to ginger, and none easily
procured or equally refreshing. Al
most every man likes it, and Il mixture
of it with maple sugar and water, or
honey, or syrup AMI water, is an ex-
temporized drink Of which thousands
partake with great relish, while some
will add to it a teaspoonful of cream
of tartar, and then stir in half tea
spoonful OF saloratus or soda. and
thus prepare tumbler Of foaming IL
quid, which is a wholesome tonic, us
we'll as a palstable drink, for carlonic
acid. which is formed by the fcrmenta-
ton, adds greatly to the pleasant taste
OF any drink. It is also good plan
for every farmers wife to make Il key
of mop beer, and keep 1t upon tap
during the haying ond harvesting of
the summer months. Spirituous Ii
quors, containing alcohol, are not con
ductivc to the health of any man but
the bitter tonic of hops, favored with
the essence of spruce, sassafras roots,
or wintorgreen leaves, is always desir-
able.
Hop Beer.-Takc thrce-quart
kettle full of boiling water, and add to
it one quart of hop blossoms, or
small quantity of pressed hops boil
twenty minutes, adding anything you
please for tlavoring, anu if nothing
else can be had, three tablcspoonfuls
Of powdered ginger will answer your
purpose. Strain through cloth or
sieve into Jug or bucket, and add to
it threo quarts of mOlasses stir it until
we'll mixed then let it stand until
milk warm, and add half coffee.cup
of bakers yeast turned over slice Of
toasted bread. Let it ferment over
night. Next morning remove the
scum and if fermented in bucket,
bottle it and cork tightly If in a jug,
pour off the foam, and also cork tight
ly. Keep in the icc-house or cellar,
SO it will not sour quickly. It is we'll
on large farms to make Il fifteen gallon
key of it, and let the men drink of it
freely, and they will rarely caro- or ask
for rum or whisky; and when this cvi!
can be done away, surely the house.
wife will not grudgc the extra labor she
incurs in preparing beverage which
will cheer but not intoxicate.
Ginger Bcer.-This is also a very
agreeable drink, and highly rclished
by ladies' of weak digestive powers, as
we'll az by stong laborers in the fields.
Take four ounces of Race ginger, we'll
pounded, and three ounces Of cream of
tartar, and mix them we'll with five
pounds of white or brown sugar and
six lemons sliced Gnc. Ponr over this
mixture five gallons Of boiling water.
Let it stand, after stirring it we'll, for
twelve hours lit is we'll to mix it over
night, and then add ono teacupful OF
yeust let it stand six hours, and then
bottle, fastening the corks with strong
wire. 1t will bc ready for use in two
days, and will foam dcliciously. The
bottles should be laid OH their sides
in an lce-house or cool cellar, 80 that
they will not burst thc,r corks. 1t may
DC made in q key and kept On tap.