490. Champagne Beer

Boil in a large, very clean earthen pot five gallons of water with one and a half pounds of sugar - brown rock-candy is the best - until the sugar is completely dissolved; when the water is cool add one and three-fourths ounces of yeast; stir well; cover the pot, and let it stand over night. The following day take off the yeast on the top; place the fluid in a cool place, and decant it into another vessel very carefully; add a stick of cinnamon, and one ounce of lump-sugar, which has been moistened with twelve drops of lemon-oil; let it stand for a couple of hours; bottle and cork well, and put it in the cellar; you may use it after four or five days.

491. Egg Beer

Place one quart of beer with four ounces of sugar, a stick of cinnamon, and some pieces of lemon-peel in a pot over the fire, and heat it to boiling; meanwhile beat six whole fresh eggs to foam, and add the boiling beer, while continually stirring; then serve it in cups.

492. Ginger Beer

Put in a large earthen vessel the rind of a thinly peeled lemon and the juice of four, two ounces of pulverized ginger, two and one-half pounds of powdered sugar, half an ounce of cremor tartari; pour over it ten quarts of boiling water, and add, after the water is lukewarm only, one ounce of pressed yeast, dissolved in a little water; stir the fluid well, and let it ferment to the following day. Then take off the yeast on top; decant the beer carefully into bottles, so as not to disturb the yeast; cork well, and the beer is ready for use after three or four days.

493. Ginger Pop

Put one pound of lump-sugar, one ounce of pulverized ginger, one ounce of cremor tartari in five quarts of boiling water; when the water is nearly cold, add one ounce of pressed yeast, dissolved in a little water; strain it into bottles; tie the cork with wire, and you may use the beverage after six or eight hours.

494. Gloria

The French are very fond of this beverage.

Take very strong, well-strained coffee, and pour it over half a cupful of sugar; the result will be a consistent syrup; in the moment of serving pour in a teaspoonful of brandy; light it, and extinguish the flame after a few seconds, and drink the gloria as hot as you possibly can.