and to it add a solution of 7 1/2 parts of potassium permanganate and 15 parts of sodium hydrate in 1,000 parts of water, and agitate the substances well together. Let stand until the benzine separates, then draw off.
IV.—Dissolve 3 parts of litharge and 18 parts of sodium hydrate in 40 parts of water. Add this to 200–250 parts of benzine and agitate well together for two minutes, then let settle and draw off the benzine. Rinse the latter by agitating {107} it with plenty of clear water, let settle, draw off the benzine, and, if necessary, repeat the operation.
BENZINE, CLEANING WITH: See Cleaning Preparations and Methods, under Miscellaneous Methods.
BENZOIC ACID IN FOOD: See Food.
BENZOIN SOAP: See Soap.
BENZOPARAL:
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
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.
