The following recipe for making a very superior ginger-beer is taken from the celebrated treatise of Dr. Pereira, on diet The honey gives it a peculiar softness and from not being fermented with yeast, it is less violent in its action when opened, but requires to be kept a longer time than usual before use. White sugar, five pounds; lemon-juice, one quarter of a pint; honey, one quarter of a pound; ginger, bruised, live ounces; water, four gallons and a half. Boil the ginger in three quarts of the water for half an hour, then add the sugar, lemon-juice, and honey, with the remainder of the water, and strain through a cloth; when cold, add a quarter of the white of an egg, and a small tea-spoonful of essence of lemon; let the whole stand four days, and bottle; this will keep many months. This quantity will make 100 bottles.