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Lemon Ginger Beer

Pour eight quarts of cold water over six thin-sliced lemons, with one and a half pounds of sugar and a little less than an ounce of ginger root. Let this come to a boil before adding one tablespoonful of cream of tartar, then strain and let stand till cool, when a yeast cake dissolved or broken into bits should be stirred in and the whole allowed to stand overnight. In the morning mix thoroughly and bottle (corking tight), placing bottles on the side in cool place. In twelve hours the beer will be ready for use.