New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-09-13
Home Brewing lnjects .Zest
Into American Family Life
Most Connections Are in Watched Pots and Results Clothed
With Great Uncertainty; New Industry Thrives Chiefly
With Commuters in Larger Cities

we are told that gin is the simplest
but this requires pure alcohol, whicl
can still be obtained, but with some
difficulty. Added to this is junipe,
and something else which we have for.
gotten, winch contains ether. The
only trick is to get all the ether out
after letting it stay little while,
We. don't happen to know anybo dy
who is making whisky, but few OF
our acquaintance are experime ntino
with brandy which has a honey base
and also with raisin wine. We have
heard of but have not yet encountered
beverage made from prunes which ia
said to be much worse than whisky.
| Inc simplest recipe we know is given
IN booth Tarkington's new play, "Pol-
dekln" in which the making of Bruins.
wick punch is described. Nothing more
Is needed than some Jamaica ginger
and can of tomatoes. The tomatoes
should be removed and the juice mixed
with the ginger in equal proportions,
Ihe result seems to be sineularlv
hardy connection which the PLAYWRIGHT
describes as "a sort of outdoor drink -
manufacturers of malt and hops are
doing thriving home trade. A man
from Cincinnati told US the other day
that his uncle, malt merchant, was
,, about to shut up shop when prohibi-
ton went into effect, and was halted
only by a sudden flood of orders which
have kept growing and growing until
ms business is now much larger than
before the Volstead act.
Ne" York, particularly in the neigh
borhood of the ferries, is dotted with
stores which announce that thew sejl
malt, hops, sugar, bottles, straeners and
siphons. Everything rs supplied except
the formula, and perhaps even that
goes to- customers who arouse no sus-
picion.
Directions on the Can
We were so tormented with the
thought that We might be mistaken for
detective on account CT the fact that
we wear number twelve shoe that we
were probably nervous and embar-
raised when We asked the storekeeper
what we should do with our malt and
our hops now that we had it,
You'll find all the directions on the
CAM he said, and when we got home
we examined the two-and-a-half pound
contaner of malt syrup and discov-
cred on the label directions for ginger
bread, malt Scotch candy, malt bread
loaf, coffee cake and malt pudding.
as we'll as the advice that a teaspoon
tul after meals would be excellent for
indigestion.
All we can say is that New Jersey
commuters seem to be manf@sting an
unusual enthusiasm for ginger bread
this year. There were twelve purehas-
ers in line ahead of u.s. To make malt
ginger bread you take one-half cup of
malt syrup, one-half cup of molasses,
two tablespoons of sugar, one cup of
boiling water, tablespoon Of butter
but how we do run on; this is woman's
truck and has nothing to do with u.s.
AS a matter Of fact, nothing which
has been said to US by any Of the home
manufacturers has interested US half
so much as the advice which we re-
ceived last night from a certain man
about town. According to his story
there stands on certain corner Of
Manhattan Island certain drug store
to which any one may 60 and by ap-
preaching the clerk with the magic
pass word. "1'm a patient of DR..
Ball" receive. after proper payment,
or ale to his hearts content.