Ginger Beer

Crush two ounces of ginger, peel two lemons very thinly and squeeze the juice, put into a pan with one pound and a half of loaf sugar, and two ounces of cream of tartar. Pour on to this two gallons of boiling water, and when nearly cold put a tablespoonful of brewer's yeast, and let the beer stand until the next day. Strain and bottle it quite clear, tying the corks securely; this will be fit for immediate use.

Gingerade

This can be made without fermentation, and is a wholesome drink for children.

Crush a quarter of a pound of Jamaica ginger and boil it in two quarts of water for an hour. Strain the liquor through a jelly-bag, and boil it to a syrup with three pounds of lump sugar, skimming in order to have it clear. When cold stir in an ounce of citric acid, and bottle the syrup.

When required for use put two tablespoonfuls in a tumbler, and stir on to it half-a-pint of cold water, in which rather less than half a teaspoonful of carbonate of soda has been mixed.