5 lb. Sugar.
1 lb. Ginger, bruised.
½ a bucket of boiled Water.
Put into a small cask, let it draw for a day, then fill with cold water, a bottle of yeast, two packets of cream of tartar. Two days after, it may be bottled. If yeast is not to be had, add two bottles of beer instead.
8 Lemons. 3 lb. Sugar.
3 tablespoonfuls Cream of Tartar. I bottle of Brandy.
I cup Pounded Ginger.
Mix all well together, pour into a small cask, fill with water. Leave for two days, shaking well; bottle the third.
2 lb. of Lump Sugar.
2 Lemons (Juice and Peel).
2 oz. best Ginger, cat or bruised. 2 gallons of boiling Water.
I oz. Cream of Tartar.
When cool add a tablespoonful of yeast on toast. Let it stand for twelve hours. Strain through a coarse cloth and bottle, tying the corks down. The white of one egg well beaten, and added just before corking, is a great improvement for using soon. Three days will do.