OCR Text |
Show PERFECT ROOT BEER1 HOW REFRESHING BEVERAUL SHOULD BE MADE. Bottles Must Be Absolutely Clean, and Fresh Yeast Cake Is a Prime Necessity Filling Up the Bottles. In ono big family, whore they nro all fond of the beverage, a daughter undertook to mnko root beer In quantities. quan-tities. Cleaning the bottles wns the worst trouble. If not perfectly fresh ho beer sours. Unch bottle on being emptied wns tilled nt onco with hot water, Into which a lump of washing soda was dropped. After standing for a fow minutes, It was rinsed several times In cold wntor nnd put on the tnblo In tho outer kitchen, whore tho next Biipply of root beer was to be made. Each bottle was tightly corked when put away, thus wns In readiness for tho next time It was to be used, so thcro was no delay with washing n lnrgo number of bottles at the last minute. Ono of tho propared varieties or root extract was bought fresh each week: tho sugar wns sent from tho store In tho exact quantity needed, nnd caro wns tnken to get fresh yeast cake. This was dissolved In n cup bo-foie bo-foie beginning any of the other preparations, prep-arations, so ns to bo ready when needed. A big porcolaln-llned preserving kettle ket-tle was used for the mixing. This had a mark scratched on one side at tho , height to which live gallons reached. This did away with measuring. Lukewarm Luke-warm water wns used and was poured In through a cheesecloth ovor the top of tho kettle. Tho sugar, extract and yeast wero added In succession and tho mixture thoroughly stirred. To expedite tho tilling of so many bottles a measure with a spout was used that held tho exact quantity needed: so hut ono dipping nnd pouring pour-ing was necessnry. Knch bottle was stood on a plate to catch drippings and had a funnel with a strainer put Into tho mouth. Tho scaling Is not done until nil the bottles aro filled If but ono person Is doing tho work. Great caro must bo tnken nt this point, for if beer Is not airtight It will spoil. When making In such qunutltlcs nnd often, It Is better to have patent corks. Thoso enn bo bought for 50 or CO cents n dozen, If much of the liquid Is drunk nt once It is more convenient con-venient to uso quart bottles; other-wlso other-wlso pint slzo is hotter, as tho beer does not keep when opened, Should ordinary corks bo used fasten fast-en them down with wires and seal tho edgos with parafllnc. Carry tho bottles to tho kitchen nnd let thorn stnnd over night or for 24 hours In the heat by tho range. Keep them Inter In tho collar In a dark cupboard for several days before using. A few of tho bottles should always bo on Ice In tho refrigerator. In tills way thcro need not bo Ice cracked for each glass, an Important provision in n largo family. |