8 quarts water.

2 ounces raw ginger pounded to pieces.

2 lemons.

3 heaping cups sugar.

2 tablespoons cream tartar. 1/2 cup of yeast.

Shave off the thin yellow rind of the lemons into a pail, squeeze in the juice, add sugar, ginger, cream of tartar. Boil the water and pour it over. When cool enough add the yeast. Cover with a cloth and let ferment two days. Strain off, bottle it and tie down the corks.