Ginger Wine No 3 Recipe

To ten gallons of water put eight pounds of loaf-sugar and three ounces

of bruised ginger; boil all together for one hour, taking the scum off

as it rises; then put it into a pan to cool. When it is cold, put it

into a cask, with the rind and juice of ten lemons, one bottle of good

brandy, and half a spoonful of yest. Bung it up for a fortnight: then

bottle it off, and in three weeks it will be fit to drink. The lemons

must be pared very thin, and no part of the white must, on any account,

be put in the cask.

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