Ginger Beer. No. 2.
Four ounces of ground ginger, two ounces of cream of tartar, three large lemons, cut in slices and bruised, three pounds of loaf sugar. Pour over them four gallons of boiling water; let it stand till it is milk warm; then add two table-spoonfuls of yest on a toast; let it stand twenty-four hours, strain it through a sieve, bottle it, and it will be fit for use in three days: the corks must be tied or wired, or they will fly.