Ginger Beer
Take forty quarts of water, thirteen pounds sugar, twelve good lemons, or a proportionable quantity of lime juice, eight ounces of bruised ginger, and the whites of six eggs, well beaten; mix all together, skimming it before it begins to boil, and boil it for twenty minutes; add an ounce of isingglass, and a spoonful of balm, after it is put into the cask, stir it well; it will be ready for bottling in ten days.