Put the thinly pared rinds of the lemons and the strained juice in a large earthenware pan, slightly bruise the ginger, add it with
I z the cream of tartar and sugar. Pour over the boiling water, then add the yeast-if compressed yeast is used it must be mixed until it becomes liquid with two tablespoon-fuls of castor sugar.
Stir all well together, cover the pan, and let the beer stand in a warm place until next day. Then skim off the yeast care-fully, pour the beer into clean bottles, cork them tightly, and in four days the beer will be ready for use.