In order to remove the suspended gales and to render the coffee perfectly clear, a little iainglaas • or white of egg may be added to it ; these, however, diminish the astringency and vivacity of the coffee. In France, it is customary to effect this by pouring a little cold water upon the surface of the hot coffee in the pot ; the eold water being heavier than the hot liquid underneath it, sinks at once, carrying with it all the suspended matter. In Arabia, a cold, wet cloth is often wrapped round the pot for the same purpose.
The beat and most convenient foim of coffee-pot is called a percolator," and ia the invention of a Frenchman named De Belloy. It conaiats of two metal vessels, pla,ced one above the other, the upper one being made to fit into the lower one. The bottom of the upper vessel is perforated with numerous very aniall holea. The powdered coffee is plaeed in this, and boiling water poured over it, the lower vessel teeeiving the beverage ready-made. After removiug the upper vessel, a little of the decoction made, as already described, is added, and the coffee is clarified as above, when it is ready for the table.
The addition of milk to coffee is said to destroy much of its tonic properties.
Ginger-beer. (Fn., Biire de gingembre ; GER., Ingwerbier.) Ginger-beer is a cooling and refreshing beverage containing an infusion of ginger, and is strongly effervescent. Being very wholesome and cheap, it has become a favourite summer drink among the lower clasaes of society. It is often recommended as a restomtive after fatigue. Below are given several good recipes for its preparation on a large or a small aeale.
I. Beat lump-augar, 1 lb.; Jamaica ginger, unbleached and well bruised, I oz. ; two or three sliced lemons ; eream of tartar, oz. ; boiling water, 1 gallon. Macerate until nearly cold in a covered tub or clean vessel, with constant stirring; odd 11 or 2 oz. of yeast, and place the vessel in ft warm place to ferment. Allow to stand until the next day ; then decant the clear liquor and strain it through a piece of flannel; allow to ferment again for a day or two, according to the weather. It may then be skimmed, strained, bottled, and securely wired down.
2. White sugar, 18 to 24 lh. ; Jamaica ginger, I/ lb. ; Narbonne honey, 1 or 2 lb.; lemon or Erne juice, 1 quart ; pure soft water (which has been boiled and snowed to settle), 18 gallons. Boil
the ginger in 3 gallons of the water for half,;an hour ; add the sugar, lemon juice, honey, and the remainder of the water, and Arain the mixture as above. When nearly eold, add the white of one egg and oz. of essence of lemon; atir well for half an hour. Allow to stand from three to six days, according to the weather, and bottle it, placing the bottles on their aides in cool eellar. The ginger-beer is ready for use in about three weeks, and will keep several months.
3. Best white sugar, 8 lb. ; Barbadoea ginger root, 12 oz. ; gum-arahic, 8 oz. ; tartaric acid or eream of tartar, 3 oz. ; msence of lemons, 2 drachms ; water, 9 gallons. Boil tbe ginger root for half an hour ; strain the liquor ; add the tartaric acid and sugar ; boil well, removing the scum ; add the guin-arabic, dissolved in ft sepaxate portion of the water, and the essence of lernons allow to cool to about 38° (100° F.); add a little fresh yeast, and carefully ferment as above. The liquor may then be bottled for use.
Lemonade. (FR., Limonade ; GER., Limonade.) The manufacture of effervescing lemonade on a large scale has been fully treated of under Aerated Waters. But it is often required to produce this beverage on a small scale, for domestic use. Its agreeable flavour and very refreshing effects render it a favourite driok in hot weather, especially for children. And, in cases of fever, it is of great use as a refrigerant and antiseptic. The following recipes for its preparation are therefore given :— 1. Sliced lemons, two in number ; sugar, 2i oz.; boiling water, pint. Mix well ; cover the vessel and allow it to stand until cold, stirring it occasionally. Pour off the clear liquid, and strain through a muslin or hair sieve.
2. Juice of three lemons ; peel of one lemon ; sugar, lb.; cold water, 1 quart. Digest for five or six hours, or all night ; then strain as above.
3. Citric acid, 1 to drachm ; essence of lemon, 10 drops ; sugar, 2 oz.; cold water, 1 pint. Mix well together and stir until dissolved.
Made as above, lemonade is a very refreshing and wholesome beverage. Instead of the citric acid in the last recipe, tartaric acid is sometimes used. Lemonade for icing should contain a larger proportion of sugar than is indicated in the above recipes.