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

BENZOPARAL:

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      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

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      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

      Let it stand 12 to 20 hours, and it is ready to be bottled.

      Hop Beer.—

Water	5 quarts
Hops	6 ounces
Boil 3 hours, strain the liquor, add:
Water	5 quarts
Bruised ginger	4 ounces

      and boil a little longer, strain, and add 4 pounds of sugar, and when milk-warm, 1 pint of yeast. Let it ferment; in 24 hours it is ready for bottling.

      Œnanthic Ether As A Flavoring For Ginger Ale.

      —A fruity, vinous bouquet and delightful flavor are produced by the presence of œnanthic ether or brandy flavor in ginger ale. This ether throws off a rich, pungent, vinous odor, and gives a smoothness very agreeable to any liquor or beverage of which it forms a part. It is a favorite with “brandy sophisticators.” Add a few drops of the ether (previously dissolved in eight times its bulk of Cologne spirit) to the ginger-ale syrup just before bottling.

      Soluble Extract Of Ginger Ale.

      —Of the following three formulas the first is intended for soda-fountain use, the second is a “cheap” extract for the bottlers who want a one-ounce-to-the-gallon extract, and the third is a bottlers’ extract to be used in the proportion of three ounces to a gallon of syrup. This latter is a most satisfactory extract and has been sold with most creditable results, both as to clearness of the finished ginger ale and delicacy of flavor.

      It will be noted that in these formulas oleoresin of ginger is used in addition to the powdered root. Those who do not mind the additional expense might use one-fourth of the same quantity of volatile oil of ginger instead. This should develop an excellent flavor, since the oil is approximately