The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1880-07-22
Msefal aud Curious.
SUMNER DRINKS.

Cold water is luxury which would be ire
placeable il denied us but there occasions
when its too free use proves injurious, and when
other harmless liquids may be substituted Tor II
with benefit For persons working IN harvest
fields, exposed for n length OF time 10 the heat
of the sun, a COOL unintoxicating drink, but one
slightly stimulating its effects is TO be preferred
Oatmeal water is recommended as being highly
nutritious.
ROOT BEER
is made by infusing herbs and bruised roots in
boiling water Burdock, yellow dock, sarsapa-
rila sassafras, dandeliou spikenard, hops, colts
foot, nettles, wintergreen, Wild cherry, black
alder priekly ash birch bark, ginger root, spruce
twigs and coriander and anise seed are all used.
An experienced housekeeper says TO take half an
ounce each of the bruised roots of ginger, sasss-
fras yellow dock, sarsaparilla and wintergreen,
and a quarter of an ounce each of wild cherry
bark, dandelion root, coriander seed and hops.
Simmer these for an hour in a gallon or more of
water, and add enough more boiling water TO
make four or five gallons. When lukewarm,
strain the liquor off, add about three pounds Of
brown sugar, sweeten to taste with molasses,
and put in an ounce of cream of tartar and half
q 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 cool place. 1t will be ready for use in twen-
ty-four hours, and is excellent in the spring for
purifying the blood
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 SASH
fras, and half ounce of the essence of winter
green into two quarts of boiling water. Put in
two pounds of sugar, and enough more boiling
water to make three gallons, and when luke
warm add two beaten eggs and half cup of
yeast. Mix well and strain; let stand two or
three days, then bottle and cork, OF put into
| keg.
JAMAICA GINGER BEER.
| Put two ounces of the extract of Jamaica gin.
ger, pound of sugar, an ounce of cream of tar
| tar, and the grated yellow peel of a lemon into
six quarts of water. Stir until the sugar is melt
ed, aud heat until the mixture is lukewarm, then
add a quarter of a cup of yeast. Let stand two
| or three hours, stir, bottle and wire the corks
| Ii will be fit for use in four days. One of the
best and most harmless drinks for harvest fields is
| GINGER BEER.
The proportions of this may be varied to suit
| the taste GRADUATED sugar is best. If you
wish it very sweet put pound and n half to the
gallon, otherwise pound is sufficient. Half an
ounce to an of bruised ginger to the gallon
| may be used, and a lemon to the same quantity
| is the usual allowance; would add from Il
quarter to half an ounce of cream of tartar. The
white of an egg to each gallon is useful for clari
| fying, hut not absolutely necessary. Some per-
| sons use brandy to preserve the beer; hops viii
answer the same purpose; half an ounce to every
four gallons. The following proportions will be
| found very good.
To four gallons of water put five pounds of SUI
| gar and the well beaten 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 of hops; let boil half an hour. Re-
move the tough white skin and the seeds from
| the lemons and put the balance in the beer. Put
an ounce of cream of tartar in stone jar and
| pour the boiling liquid over it. When cool, stir
| in two tablespOonfnls of yeast for every gallon.
| Put into n key without strainng and bung close;
in two weeks draw off and bottle, cork, and wire
down, and in two weeks longer it will be fit for
| use liza quicker beer is desired it may be made
| without boiling and bottled immediately; then
| it will be
| GINGER POP.
| Allow a pound of light brown sugar, two Oun-
| ces of cream of tartar, and an ounce of bruised
ginger to every gallon of boiling water. Stir all
well together in n stone jar and cover up to cool
that the flavor of the ginger will not evaporate.
| Do this the last thing at night, and it will be
| ready to set to working early i'll the morning.
| Take ont teacupful for each gallon of the mix
/ ture. and to each teacupful add two tablespoon
| fuls of yeast; let it stand fifteen minutes in a
| warmish place, then mix it with the balance of
the liquid in the jar. Stir it well and cover up
| for eight hours; skm strain, bottle in stone bot
Ties cork and wire down without delay. The
| corks should not touch the beer.
Care should he taken to observe the exact time.
The bottles will he apt to fly if the beer is put in
| them too soon; if the liquid stands too long it
| will becme vapd 1t will DE fit for Use the next
| day, and does not keep 80 well ginger beer
| made in the other way.
| The bottles, as soon empty, should be soaked
| in cold water. well rinsed and scalded, together
| with the cOrks. In this manner they may be
made to serve many times in succession.