Ginger-pop Recipe

Put a very clean pot containing a gallon of water to boil on the fire,

and as soon as it begins to boil, add twelve ounces of brown sugar, and

one ounce of bruised ginger, and two ounces of cream of tartar; stir

well together; pour the whole into an earthen pan, cover it over with a

cloth, and let the mash remain in this state until it has become quite

cold; then stir in half a gill of fresh yeast; stir all well together

until thoroughly mixed, cover the pan over with a cloth, and leave the

ginger-beer in a cool place to work up; this will take from six to eight

hours; the scum which has risen to the top must then be carefully

removed with a spoon without disturbing the brightness of the beer; it

is then to be carefully poured off bright into a jug with a spout, to

enable you easily to pour it into the bottles. These must be immediately

corked down tight, tied across the corks with string, and put away,

lying down in the cellar. The ginger-pop will be fit to drink in about

four days after it has been bottled.

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