_Ingredients._—2½ lbs. of loaf sugar, 1½ oz. of bruised ginger, 1
oz. of cream of tartar, the rind and juice of 2 lemons, 3 gallons of
boiling water, two large tablespoonfuls of thick and fresh brewer’s
yeast. _Mode._—Peel the lemons, squeeze the juice, strain it, and put
the peel and juice into a large earthen pan, with the bruised ginger,
cream of tartar, and loaf sugar. Put over these ingredients 3 gallons
of _boiling_ water; let it stand until just warm, when add the yeast,
which should be thick and perfectly fresh. Stir the contents of the
pan well, and let them remain near the fire all night, covering the
pan over with a cloth. The next day skim off the yeast, and pour the
liquor carefully into another vessel, leaving the sediment; then bottle
immediately, and tie the corks down, and in 3 days the ginger-beer
will be fit for use. For some tastes, the above proportion of sugar
may be found rather too large, when it may be diminished; but the beer
will not keep so long good. _Average cost_ for this quantity, 2_s._;
or ½_d._ per bottle. _Sufficient_ to fill 4 dozen ginger-beer bottles.
_Seasonable._—This should be made during the summer months.