Ginger Beer. No. 5.
One gallon of cold water, one pound of lump sugar, two ounces of bruised ginger, the rind of two large lemons; let these simmer ten minutes. Put in an ounce of cream of tartar the moment it boils, and immediately take it off the fire, stirring it well, and let it stand till cold. Afterwards add the lemon-juice, straining out the pips and pulp, and put it into bottles, tying down the corks fast with string. This will be fit for use in three days.