Ginger Beer. No. 3.
To make ginger beer fit for drinking twenty-four hours after it is bottled, take two ounces of ground ginger, two ounces of cream of tartar, two lemons sliced, one pound and a half of lump sugar; put them into a pan, and pour upon them two gallons of boiling water. When nearly cold, strain it from the lees, add three table-spoonfuls of yest, and let it stand twelve hours. Bottle it in stone bottles, well corked and tied down.