Part 64

«BENZOPARAL:»

A neutral, bland, oily preparation of benzoin, useful for applying various antiseptics by the aid of an atomizer, nebulizer, or vaporizer. Can be used plain or in combination with other easily dissolved medicinals.

Paraffine, liquid 16 ounces Gum benzoin 1 ounce

Digest on a sand bath for a half hour and filter.

«Beverages»

«GINGER ALE AND GINGER BEER:»

«Old-Fashioned Ginger Beer.»—

Lemons, large and sound 6 only Ginger, bruised 3 ounces Sugar 6 cups Yeast, compressed 1⁠/⁠4 cake Boiling water 4 gallons Water enough

Slice the lemons into a large earthenware vessel, removing the seed. Add the ginger, sugar, and water. When the mixture has cooled to lukewarmness, add the yeast, first diffused in a little water. Cover the vessel with a piece of cheese cloth, and let the beer stand 24 hours. At the end of that time strain and bottle it. Cork securely, but not so tightly that the bottles would break before the corks would fly out, and keep in a cool place.

«Ginger Beer.»—Honey gives the beverage a peculiar softness and, from not having fermented with yeast, is the less violent in its action when opened. Ingredients: White sugar, 1⁠/⁠4 pound; honey, 1⁠/⁠4 pound; bruised ginger, 5 ounces; juice of sufficient lemons to suit the taste; water, 4 1⁠/⁠2 gallons. Boil the ginger in 3 quarts of the water for half an hour, then add the ginger, lemon juice, and honey, with the remainder of the water; then strain through a cloth; when cold, add the quarter of the white of an egg and a teaspoonful of essence of lemon. Let the whole stand for four days before bottling. This quantity will make a hundred bottles.

«Ginger Beer without Yeast.»—

Ginger, bruised 1 1⁠/⁠2 pounds Sugar 20 pounds Lemons 1 dozen Honey 1 pound Water enough

Boil the ginger in 3 gallons of water for half an hour; add the sugar, the lemons (bruised and sliced), the honey, and 17 gallons of water. Strain and, after three or four days, bottle.

«Package Pop.»—

Cream of tartar 3 ounces Ginger, bruised 1 ounce Sugar 24 ounces Citric acid 2 drachms

Put up in a package, and direct that it be shaken in 1 1⁠/⁠2 gallons of boiling water, strained when cooled, fermented with 1 ounce of yeast, and bottled.

«Ginger-Ale Extract.»—

I.—Jamaica ginger, coarse powder 4 ounces Mace, powder 1⁠/⁠2 ounce Canada snakeroot, coarse powder 60 grains Oil of lemon 1 fluidrachm Alcohol 12 fluidounces Water 4 fluidounces Magnesium carbonate or purified talcum 1 av. ounce

Mix the first four ingredients, and make 16 fluidounces of tincture with the alcohol and water, by percolation. Dissolve the oil of lemon in a small quantity of alcohol, rub with magnesia or talcum, add gradually with constant trituration the tincture, and filter. The extract may be fortified by adding 4 avoirdupois ounces of powdered grains of paradise to the ginger, etc., of the above before extraction with alcohol and water.

II.—Capsicum, coarse powder 8 ounces Water 6 pints Essence of ginger 8 fluidounces Diluted alcohol 7 fluidounces Vanilla extract 2 fluidounces Oil of lemon 20 drops Caramel 1 fluidounce

Boil the capsicum with water for three hours, occasionally replacing the water lost by evaporation; filter, concentrate the filtrate on a hot water bath to the consistency of a thin extract, add the remaining ingredients, and filter. {108}

III.—Jamaica ginger, ground 12 ounces Lemon peel, fresh, cut fine 2 ounces Capsicum, powder 1 ounce Calcined magnesia 1 ounce Alcohol sufficient Water sufficient

Extract the mixed ginger and capsicum by percolation so as to obtain 16 fluidounces of water, set the mixture aside for 24 hours, shaking vigorously from time to time, then filter, and pass through the filter enough of a mixture of 2 volumes of alcohol and 1 of water to make the filtrate measure 32 fluidounces. In the latter macerate the lemon peel for 7 days, and again filter.

«Ginger Beer.»—

Brown sugar 2 pounds Boiling water 2 gallons Cream of tartar 1 ounce Bruised ginger root 2 ounces

Infuse the ginger in the boiling water, add the sugar and cream of tartar; when lukewarm strain; then add half pint good yeast. Let it stand all night, then bottle; one lemon and the white of an egg may be added to fine it.

«Lemon Beer.»—

Boiling water 1 gallon Lemon, sliced 1 Ginger, bruised 1 ounce Yeast 1 teacupful Sugar 1 pound