Take three ounces of fresh ginger--grate and put it into a quart of
French brandy, together with the rind of a fresh lemon--none of the
white part of the peel should be put in. Shake the whole up well every
day, for eight or ten days--at the end of that time, it will be fit for
use. A little of this, mixed with water, or put on a lump of sugar,
answers all the purposes of ginger tea, and is much more palatable. It
is also nice to flavor many kinds of sweetmeats.