Ginger Beer. No. 1.
Boil six gallons of water and six pounds of loaf sugar for an hour, with three ounces of ginger, bruised, and the juice and rind of two lemons. When almost cold, put in a toast spread with yest; let it ferment three days; then put it in a cask, with half a pint of brandy. When it has stood ten days, bottle it off, and it will be fit to drink in a fortnight, if warm weather.