Lemons, large and sound............ 6 only

Ginger, bruised...... 3 ounces

Sugar.............. 6 cups

Yeast, compressed ... 0.25 cake

Boiling water........ 4 gallons

Water.............. enough

Slice the lemons into a large earthenware vessel, removing the seed. Add the ginger, sugar, and water. When the mixture has cooled to lukewarmness, add the yeast, first diffused in a little water. Cover the vessel with a piece of cheese cloth, and let the beer stand 24 hours. At the end of that time strain and bottle it. Cork securely, but not so tightly that the bottles would break before the corks would fly out, and keep in a cool place.

Ginger Beer

Honey gives the beverage a peculiar softness and, from not having fermented with yeast, is the less violent in its action when opened. Ingredients: White sugar, 1/2 pound; honey, J pound; bruised ginger, 5 ounces; juice of sufficient lemons to suit the taste; water, 4.5 gallons. Boil the ginger in 3 quarts of the water for half an hour, then add the ginger, lemon juice, and honey, with the remainder of the water; then strain through a cloth; when cold, add the quarter of the white of an egg and a tea-spoonful of essence of lemon. Let the whole stand for four days before bottling. This quantity will make a hundred bottles.

Ginger Beer Without Yeast

Ginger, bruised...... 1.5 pounds

Sugar.............. 20 pounds

Lemons............ 1 dozen

Honey.............. 1 pound

Water..............           enough

Boil the ginger in 3 gallons of water for half an hour; add the sugar, the lemons (bruised and sliced), the honey, and 17 gallons of water. Strain and, after three or four days, bottle.

Package Pop

Cream of tartar...... 3 ounces

Ginger, bruised...... 1 ounce

Sugar.............. 24 ounces

Citric acid.......... 2 drachms

Put up in a package, and direct that it be shaken in 1.5 gallons of boiling water, strained when cooled, fermented with 1 ounce of yeast, and bottled.