Ginger Beer Recipe

Boil gently, in a gallon of water, three table-spoonsful of cream of

tartar, three of ginger, and a lemon cut in slices. When it has boiled

half an hour, take it from the fire, strain and sweeten it to your

taste--white sugar is the best, but brown sugar or molasses answers very

well. Put to it, when lukewarm, half a pint of fresh yeast. Turn it off

carefully, when fermented, bottle it, and keep it in a cool place. It

will be fit to drink in the course of seven or eight days.

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