1 oz., mix in a brass or copper kettle, boil until the gum is
dissolved, then skim and strain through white flannel, after which
add tartaric acid 5-1/2 oz., dissolved in hot water. To flavour use
extract of lemon, orange, rose, sarsaparilla, strawberry, &c., 1/2
oz., or to your taste. If you use the juice of lemon, add 1-1/2
lbs., of sugar to a pint; you do not need any tartaric acid with it;
now use 2 or 3 tablespoonsful of syrup to 3/4 of a tumbler of water,
and 1/3 teaspoonsful of supercarbonate of soda made fine, stir well
and be ready to drink; the gum arabic, however, holds the carbonic
acid so it will not fly off so readily as common soda. For soda
fountains, 1 oz., of supercarbonate of soda is used to 1 gallon of
water. for charged fountains no acids are needed in the syrups.


60. MINERAL WATER

Epsom salts 1 oz., cream tartar 1/2 oz., tartaric acid 1/4 oz., loaf
sugar 1 lb., oil of birch 20 drops; put 1 quart boiling water on all
these articles, and add 3 quarts of cold water to 2 tablespoonsful
of yeast; let it work 2 hours and then bottle.


61. IMPROVED ENGLISH STRONG BEER

If you have malt use it, if not, take 1 peck of barley, and put it
into a stove oven, and steam the moisture from them, grind coarsely,
and pour into them 3-1/2 gallons of water, at 170 or 172 degrees.
(If you use malt it does not need quite so much water, as it does
not absorb so much as the other. The tub should have a false bottom
with many gimblet holes to keep back the grain.) Stir them well and