GINGER BEER
4 gallons water.
4 lbs. lump sugar.
4 oz. ginger.
3 oz. cream of tartar.
4 lemons.
Bruise the ginger and slice the lemons; take out the pips, then put all the ingredients into a pan and pour over the boiling water. Let it stand until it is luke-warm, then add one tablespoonful of fresh barm put on a piece of toasted bread to remain on the top. If this is done at night it will be ready to bottle next morning.