Ginger Beer
Pour two gallons of boiling water on two pounds brown sugar, one and a half ounce of cream of tartar, and the same of pounded ginger; stir them well, and put it in a small cask; when milk warm, put in half a pint of good yeast, shake the cask well, and stop it close--in twenty-four hours it will be fit to bottle--cork it very well, and in ten days it will sparkle like Champaigne--one or two lemons cut in slices and put in, will improve it much.
Instructions
- 1
Pour two gallons of boiling water on two pounds brown sugar, one and a half ounce of cream of tartar, and the same of pounded ginger; stir them well, and put it in a small cask; when milk warm, put in half a pint of good yeast, shake the cask well, and stop it close--in twenty-four hours it will be fit to bottle--cork it very well, and in ten days it will sparkle like Champaigne--one or two lemons cut in slices and put in, will improve it much.
- 2
For economy, you may use molasses instead of sugar--one quart in place of two pounds.
- 3
This is a wholesome and delicious beverage in warm weather.