Henley's Twentieth Century Formulas, Recipes and Processes. Various

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СКАЧАТЬ seeds1 ounceHoney1 poundOrange peel2 ouncesBruised ginger1 ounce

      Boil for half an hour, then strain and ferment in the usual way.

      Hop Bitter Beer.—

Coriander seeds	2 ounces
Orange peel	4 ounces
Ginger	1 ounce
Gentian root	1/2 ounce

      Boil in 5 gallons of water for half an hour, then strain and put into the liquor 4 ounces hops and 3 pounds of sugar, and simmer for 15 minutes, then add sufficient yeast, and bottle when ready.

      Sarsaparilla Beer.

      —I.—Compound extract of sarsaparilla, 1 1/2 ounces; hot water, 1 pint; dissolve, and when cold, add of good pale or East India ale, 7 pints.

      II.—Sarsaparilla (sliced), 1 pound; guaiacum bark (bruised small), ¹/₄ pound; guaiacum wood (rasped) and licorice root (sliced), of each, 2 ounces; aniseed (bruised), 1 ¹/₂ ounces; mezereon {119} root-bark, 1 ounce; cloves (cut small), ¹/₄ ounce; moist sugar, 3 ¹/₂ pounds; hot water (not boiling), 9 quarts; mix in a clean stone jar, and keep it in a moderately warm room (shaking it twice or thrice daily) until active fermentation sets in, then let it repose for about a week, when it will be ready for use. This is said to be superior to the other preparations of sarsaparilla as an alterative or purifier of the blood, particularly in old affections. That usually made has generally only ¹/₂ of the above quantity of sugar, for which molasses is often substituted; but in either case it will not keep well; whereas, with proper caution, the products of the above formulas may be kept for 1 or even 2 years. No yeast must be used. Dose: A small tumblerful 3 or 4 times a day, or oftener.

      Spruce Beer.

      —I.—Sugar, 1 pound; essence of spruce, 1/2 ounce; boiling water, 1 gallon; mix well, and when nearly cold add of yeast 1/2 wineglassful; and the next day bottle like ginger beer.

      II.—Essence of spruce, ¹/₂ pint; pimento and ginger (bruised), of each, 5 ounces; hops, ¹/₂ pound; water, 3 gallons; boil the whole for 10 minutes, then add of moist sugar, 12 pounds (or good molasses, 14 pounds); warm water, 11 gallons; mix well, and, when only lukewarm, further add of yeast, 1 pint; after the liquid has fermented for about 24 hours, bottle it.

      This is diuretic and antiscorbutic. It is regarded as an agreeable summer drink, and often found useful during long sea voyages. When made with lump sugar it is called White Spruce Beer; when with moist sugar or treacle, Brown Spruce Beer. An inferior sort is made by using less sugar or more water.

      Treacle Beer.

      —I.—From treacle or molasses, 3/4 to 2 pounds per gallon (according to the desired strength); hops, 1/4 to 3/4 ounce; yeast, a ta­ble­spoon­ful; water, q. s.; treated as below.

      II.—Hops, 1 ¹/₂ pounds; corianders, 1 ounce; capsicum pods (cut small), ¹/₂ ounce; water, 8 gallons; boil for 10 or 15 minutes, and strain the liquor through a coarse sieve into a barrel containing treacle, 28 pounds; then throw back the hops, etc., into the copper and reboil them, for 10 minutes, with a second 8 gallons of water, which must be strained into the barrel, as before; next “rummage” the whole well with a stout stick, add of cold water 21 gallons (sufficient to make the whole measure 37 gallons), and, again after mixing, stir in ¹/₂ pint of good fresh yeast; lastly, let it remain for 24 hours in a moderately warm place, after which it may be put into the cellar, and in 2 or 3 days bottled or tapped on draught. In a week it will be fit to drink. For a stronger beer, 36 pounds, or even half a hundredweight of molasses may be used. It will then keep good for a twelvemonth. This is a wholesome drink, but apt to prove laxative when taken in large quantities.

      Weiss Beer.

      —This differs from the ordinary lager beer in that it contains wheat malt. The proportions are 2/3 wheat to 1/3 barley malt, 1 pound hops being used with a peck of the combined malt to each 20 gallons of water. A good deal depends on the yeast, which must be of a special kind, the best grades being imported from Germany.

      Yellow Coloring For Beverages.

      —The coloring agents employed are fustic, saffron, turmeric, quercitron, and the various aniline dyes. Here are some formulas:

I.—	Saffron	1 ounce
Deodorized alcohol	4 fluidounces
Distilled water	4 fluidounces

      Mix alcohol and water, and then add the saffron. Allow the mixture to stand in a warm place for several days, shaking occasionally; then filter. The tincture thus prepared has a deep orange color, and when diluted or used in small quantities gives a beautiful yellow tint to syrups, etc.

II.—	Ground fustic wood	1 1/2 ounces
Deodorized alcohol	4 fluidounces
Distilled water	4 fluidounces

      This color may be made in the same manner as the liquid saffron, and is a fine coloring for many purposes.

III.—	Turmeric powder	2 ounces
Alcohol, dilute	16 ounces

      Macerate for several days, agitating frequently, and filter. For some beverages the addition of this tincture is not to be recommended, as it possesses a very spicy taste.

      The nonpoisonous aniline dyes recommended for coloring confectionery, beverages, liquors, essences, etc., yellow are those known as acid yellow R and tropæolin 000 (orange I).

      BICYCLE-TIRE CEMENT: See Adhesives, under Rubber Cements.

      BICYCLE VARNISHES: See Varnishes. {120}

      BIDERY METAL: See Alloys.

      BILLIARD BALLS: See Ivory and Casein.

      BIRCH BALSAM: See Balsam.

      BIRCH WATER: See Hair Preparations.

      BIRD DISEASES AND THEIR REMEDIES: See Veterinary Formulas.

BIRD FOODS:

       Table of Contents

      See also Veterinary Formulas.

      Mixed Birdseed.—

Canary seed	6 parts
Rape seed	2 parts
Maw seed	1 part
Millet seed	2 parts

      Mocking-bird Food.—

Cayenne pepper	2 ounces
Rape seed	8 ounces
Hemp seed	16 ounces
Corn meal	2 ounces
Rice	2 ounces
Cracker	8 ounces
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