Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-07-21
SUNNI .er Drinks.

e USE pAOSCo IA WAAOu0, "AN
~he' other harmless liquids may
be substituted for it with benefit,
r'or persons working in harvest
fields, or exposed for length OF
time to the heat of the sun, a cool,
Misunderstanding drink, but one slight
ly stimulating in its effect is to be
preferred. Oatmeal water is recon-
mended as being highly nutritious.
Please publish directions for max
ing good root beer, also some SIM
pie, pleasant drink suitable for the
harvest field. MRS. c. c. K.
FARGO, OAK.
ROOT BEER
is made by infusing herbs and
and bruised roots in boiling water.
Burdock, yellow dock, sarsaparilla,
sassafras, dandelion, spikenard, hops,
cottsfoot, nettles. wintergreen, wild
cherry, black alder, prickly ash,
birch bark, ginger root. spruce
twlgs and coriander and anise seed
are all used. An experienced house
keeper says to take halt an ounce
each of the bruised roots Of ginger,
sassafras, yellow dock, sarsaparllla
and wintergreen, and a quarter Of an
ounce each of wild cherry bark, dan
delion root. coriander seed and hops.
Simmer these for an hour in a gal
lon or more of water, add enough
more boiling water to make four or
five gallons. When luke warm,
strain the liquor of, add about three
pounds of brown sugar, or sweeten
to taste with molasses, and put IN
an ounce Of cream of tartar and halt
a teacup of yeast. Let the mixture
work for twenty four hours, then
skim, strain and bottle. Soak new
corks in boiling water, pound and
tie them down close, and lay the
bottles on the side in a cool place
1t will be ready for use in twenty
four hours. and is excellent in the
spring for purifying the blood.
A good substitute for root beer
may be more easily made by using
the oils or essences instead Of the
roots and bark. For instance, put
an ounce each of the essences OF
spruce and sassafras, and halt an
ounce Of the essence of Wintergreen
into two quarts of boiling water;
Put in two pounds Of sugar and
enough more boiling water to make
three gallons, and when lukewarm
add two beaten eggs, and halt a
cup of yeast. Mix well and strain;
let stand two or three days, then
bottle and cork, or put into a keg.
JAMAICA GINGER BEER.
Put two ounces Of the extract OF
Jamaica ginger, a pound OF sugar
an ounce of cream Of tartar, and the
grated yellow peel Of lemon into
six quarts Of water. Stir until the
sugar is melted, and heat until The
mixture is lukewarm, then add a
quarter Of a cub of yeast. Let
stand two. or three hours, stir, bot
tie .agn.dd wire the corks. 1t will be
fit for use in four days. One Of the
best and most harmless drinks tor
the harvest field is :
GINGER BEER,
The proportions of this may be
varied to suit the taste, Granula-
ted sugar is best. If you wish ii
very sweet put pound and a-hall
to the gallon, otherwise pound will
be sufficient. Half an ounce to an
ounce Of bruised ginger to the gal
lon may be used, and a lemon to
the same quantity is the usual al
lowance; some would add from a
quarter to half an ounce Of cream Of
tartar. The white of an egg to
each gallon is useful for clarifying
but absolutely necessary. Some
persons Use brandy to preserve the
beer; hops will answer the same
purpose, half an ounce to every
four gallons. The following pro-
portions will be found very good.
To four gallons of water put five
pounds of sugar and the we'll beat.
en- whites Of two eggs. Boil, and
skim carefully. Add four ounces Of
bruised ginger, the thin yellow rind
of four lemons, and half an ounce o.
hops let boil half an hour. Re-
move the tough white skin and the
seed from the lemons and put the
balance in the beer. Put an ounce
of cream of tartar n a stone jar anc
pour the boiling liquid over it
When cool stir in two tablespoon
fuIs of yeast for every gallon. Pul
into keg without straining anC
bung close; in two weeks draw
off and bottle, cork, and wire dowr
and in two weeks longer it will be
fit for use, If quicker beer Is dc
sired, itmay be made without boil
ing, and bottled Immediately; then
will be
GINGER POP.
Allow q pound Of light brown sugar
two ounce of cream Of tartar, and al
ounce of bruised ginger to every gallon