Brown sugar........     2 pounds

Boiling water........     2 gallons

Cream of tartar......     1 ounce

Bruised ginger root...     2 ounces

Infuse the ginger in the boiling water, add the sugar and cream of tartar; when lukewarm strain; then add half pint good yeast. Let it stand all night, then bottle; one lemon and the white of an egg may be added to fine it.

Lemon Beer

Boiling water........     1 gallon

Lemon, sliced.......     1

Ginger, bruised......     1 ounce

Yeast..............     1 teacupful

Sugar..............     1 pound

Let it stand 12 to 20 hours, and it is ready to be bottled.

Hop Beer

Water.............. 5 quarts

Hops............... 6 ounces

Boil 3 hours, strain the liquor, add:

Water.............. 5 quarts

Bruised ginger....... 4 ounces

and boil a little longer, strain, and add 4 pounds of sugar, and when milk-warm, 1 pint of yeast. Let it ferment; in 24 hours it is ready for bottling.

Oenanthic Ether As A Flavoring For Ginger Ale

A fruity, vinous bouquet and delightful flavor are produced by the presence of œnanthic ether or brandy flavor in ginger ale. This ether throws off a rich, pungent, vinous odor, and gives a smoothness very agreeable to any liquor or beverage of which it forms a part. It is a favorite with "brandy sophisticators." Add a few drops of the ether (previously dissolved in eight times its bulk of Cologne spirit) to the ginger-ale syrup just before bottling.