Put into a kettle, two ounces of powdered ginger, (or more if it is not very strong,) half an ounce of cream of tartar, two large lemons cut in slices, two pounds of broken loaf-sugar, and one gallon of soft water Simmer them over a slow fire for half an hour. When the liquor is nearly cold, stir into it a large table-spoonful of the best yeast. After it has fermented, bottle it for use.
For a ten-gallon cask, eleven gallons of water, fourteen pounds of sugar, the juice of eighteen lemons, and one pound of ginger are allowed; the sugar and water are boiled with the whites of eight eggs, and well skimmed; just before coming to the boiling point, the ginger, which must be bruised, is then added, and boiled for twenty minutes; when cold, the clear part is put into the cask, together with the lemon-juice and two spoonfuls of yeast; when it has fermented for three or four days, it is fined, bunged up, and in a fortnight bottled. It may be made without the fruit.
A gallon of boiling water is poured over three-quarters of a pound of loaf sugar, one ounce and a quarter of ginger, and the peel of one lemon; when milk-warm, the juice of the lemon and a spoonful of yeast are added. It should be made in the evening, and bottled next morning, in half-pint stone bot-des, and the cork tied down with twine.