3. Ginger Beer.
Put into a deep bowl 1-lb. lump sugar, 1½-oz. bruised ginger, 1 lemon, sliced and the pips taken out, and ½-oz. cream of tartar. Pour 1 gallon of boiling water over. When milk-warm, take a whisk, and beat in vigorously ¼-pint Brewer’s yeast, or 1-oz. German yeast mixed to a liquid with powdered sugar. Whisk well, cover with a cloth, let it stand 15 hours, skim, strain through a piece of old tablecloth (or do not strain), and bottle, only half filling the bottles.