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Ginger-Beer

Put the thinly-peeled rind of four lemons into a large earthen pan with the strained juice, two ounces of bruised ginger, two and a half pounds of loaf sugar, and half an ounce of cream of tartar. Pour over these ingredients two and a half gallons of boiling water, and, when lukewarm, add two table-spoonfuls of fresh brewer's yeast. Stir the liquid, and leave it to ferment until the next day. Skim the yeast from the top, pour the beer carefully from the sediment, and bottle for use. The corks should be perfectly sound, dipped into boiling water just before being used, and then securely wired down. The ginger-beer will be ready for use in two days. Probable cost, 1s. 10d. Sufficient for three dozen and a half ginger-beer bottles.