The principal difference between ginger pop and ginger beer, is, that the former is bottled immediately, the other is first put in a barrel for a few days. It is also usual to boil the ingredients for ginger beer, which is not done for pop. Both are to be bottled in stone bottles, and the corks tied or wired down. If properly done, the corks and strings will serve many times in guccession; the moment the string is untied the cork will fly out uninjured. The bottles as soon as empty should be soaked a few hours in cold water, shaken about and turned down, and scalded immediately before using. The corks also must be scalded. On one pound of coarse loaf or fine moist sugar, two ounces of cream of tartar, and one ounce of bruised ginger, pour a gallon of boiling water: stir it well and cover up to cool, as the flavour of the ginger is apt to evaporate. It is a good way to do thus for the last thing at night; then it is just fit to set working the first thing in the morning. Two large table-spoonfuls of yeast, stir to it a tea-cup full of the liquor; let it stand a few minutes in a warmish place, then pour it to the rest; stir it well, and cover up for eight hours. Be particular as to time. If done earlier, the bottles are apt to fly - if later, the beer soon becomes vapid. Skim, strain, bottle, cork, and tie down. The cork should not touch the beer. It will be fit for use next day. Lemon rind and juice may be added, but are not necessary.