55. A SUPERIOR GINGER BEER
Take of sugar 10 lbs., lemon juice 9 oz., honey 1/2 lb., bruised ginger root 11 oz., water 9 galls., yeast 3 pints, boil the ginger in the water until the strength is all extracted, which you may tell be tasting the root, then pour it into a tub, throwing the roots away, let it stand until nearly luke warm, then put in all the rest of the ingredients, stir well until all dissolved, cover it over with a cloth, and if it be in the evening, let it remain until next morning, then strain through cloth, and bottle it, and in a short time it will be fit for use. Some use less sugar, and some less lemon juice, to make it with less expense; but it is not so elegant a drink as this.
56. GINGER POP No. 1
Take of water 5-1/2 galls., ginger root bruised 3/4 lb., tartaric acid 1/2 oz., white sugar 2-1/4 lbs., the whites of 3 eggs well beat, a small teaspoonful of oil of lemon, yeast 1 gill; boil the root for 30 minutes in 1 gallon of the water, strain off, and put the oil in while hot, mix all well, make over night, in the morning skim, and bottle, keeping out sediment.
57. GINGER POP No. 2
Take best white Jamaica ginger root bruised 2 oz., water 6 quarts, boil 20 minutes and strain, then add cream tartar 1 oz., white sugar 1 lb.; put on the fire, then stir until all the sugar is dissolved; then put into an earthen jar, now put in tartaric acid 1/4 oz., and the rind of 1 lemon, let it stand until 70 degrees of Fahrenheit, or until you can bear your hand in it with comfort, then add two tablespoonsful of yeast, stir well, bottle for use, and tie the corks; make a few days before it is wanted for use.