Ginger Ale And Ginger Beer:
Old-fashioned Ginger Beer.—
| Lemons, large and sound | 6 only |
| Ginger, bruised | 3 ounces |
| Sugar | 6 cups |
| Yeast, compressed | 1/4 cake |
| Boiling water | 4 gallons |
| Water | enough |
Slice the lemons into a large earthenware vessel, removing the seed. Add the ginger, sugar, and water. When the mixture has cooled to lukewarmness, add the yeast, first diffused in a little water. Cover the vessel with a piece of cheese cloth, and let the beer stand 24 hours. At the end of that time strain and bottle it. Cork securely, but not so tightly that the bottles would break before the corks would fly out, and keep in a cool place.
Ginger Beer.
Ginger Beer Without Yeast.—
| Ginger, bruised | 1 1/2 pounds |
| Sugar | 20 pounds |
| Lemons | 1 dozen |
| Honey | 1 pound |
| Water | enough |
Boil the ginger in 3 gallons of water for half an hour; add the sugar, the lemons (bruised and sliced), the honey, and 17 gallons of water. Strain and, after three or four days, bottle.
Package Pop.—
| Cream of tartar | 3 ounces |
| Ginger, bruised | 1 ounce |
| Sugar | 24 ounces |
| Citric acid | 2 drachms |