Infuse the ginger in the boiling water, add the sugar and cream of tartar; when lukewarm strain; then add half pint good yeast. Let it stand all night, then bottle; one lemon and the white of an egg may be added to fine it.
Lemon Beer.—
| Boiling water | 1 gallon |
| Lemon, sliced | 1 |
| Ginger, bruised | 1 ounce |
| Yeast | 1 teacupful |
| Sugar | 1 pound |
Let it stand 12 to 20 hours, and it is ready to be bottled.
Hop Beer.—
| Water | 5 quarts |
| Hops | 6 ounces |
| Boil 3 hours, strain the liquor, add: | |
| Water | 5 quarts |
| Bruised ginger | 4 ounces |
and boil a little longer, strain, and add 4 pounds of sugar, and when milk-warm, 1 pint of yeast. Let it ferment; in 24 hours it is ready for bottling.
Œnanthic Ether As A Flavoring For Ginger Ale.
Soluble Extract Of Ginger Ale.
It will be noted that in these formulas oleoresin of ginger is used in addition to the powdered root. Those who do not mind the additional expense might use one-fourth of the same quantity of volatile oil of ginger instead. This should develop an excellent flavor, since the oil is approximately sixteen times as strong as the oleoresin, and has the additional advantage of being free from resinous extractive.