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

WHAT TO Dr1nk In warm weather.
The Country Gentleman says chat
at this season Of the year ths farmer
and his laborers require some cooling
but palatable beverage that viii
Quench their thirst, and not heat Ol
intoxicate their blood, yet will afford
q 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 il, and mixture
of it with maple sugar and water, OF
honey, or syrup and water. is an ex-
temporized drink of which thousands
partake with great relish, while some
will add to it teaspoonful of cream
of tartar, and then stir in half a tea
spoonful OF saleratus or soda. and
thus prepare a tumbler of foaming Ii.
quid, which is wholesome tonic, as
we'll as 4 palatable drink, for carbonic
acid. which is formed by the fermenta-
ton, adds greatly toSthe pleasant taste
OF any drink. Il iss also = good plan
for every farmers wife to make q keg
Of hop beer, and keep 1t upon tap
during the haying ond harvesting Of
the summer montha. Spirituous Ii
quors, containing alcohol, are not con
ductive to the health of any man but
the bitter tonic of hops, favored with
the essence of spruce, sassafras roots,
or wintergreen leaves, is always des;r-
able. - :;~s .a= +
Hop Beer.-Tako a three-quart
kettle full Of boiling water, and add to
it one quart Of hop blossoms, or a
small quantity of pressed hops !; boil
twenty minutes, adding anything you
please for flavoring, and If nothing
else can be had, three tablespoonfuls
Of powdered ginger will answer your
purpose. Strain through a cloth or
sieve into Jug OF bucket, and add to
it three quarts of molasses stir it until
we'll. mixed !; then let it stand until
milk warm, and add half a 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 a bucket,
bottle it and cork tightly If in jug,
pour off the foam, aud also cork tight
". Keep in the ice.house Or cellar.
SO it will not sour quickly. It is we'll
on large farms to make o fifteen gallon
keg of it, and let the: men drink of it
freely, and they will rarely care or ask
for rum or whisky; and when this evi!
can be done away, surely tho house,
wife will not grudge the extra labor she
incurs in preparing abeversge which
will cheer but not into1icate. ?:
Ginger Beer.-This is also a very
agreeable drink, and highly relished
by ladies of weak digestive powers, as
we'll a. 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 aud
six lemons sliced fine. Pour 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
yeast !; let it stand six hours, and then
bottle, fastening the oorks with strong
wire: It will be ready for use in two
days, and will foam deliciously. The
bottles should be laid on their sides
in an lce-house or cool cellar, so that
they will not burst tlielr corks. It may
be made in keg and kept on tap.