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Ginger Root
Lemon, cut up 2 gallons 2 lbs. 2 ounces 2 ounces I Let ingredients stand until milk-warm, then put into a stone jar. Add large slice of stale bread and two cakes of compressed yeast. Allow to remain of stale bread and two cakes of compressed yeast. Allow to remain over night in a warm place. Strain and bottle, filling bottles only two-thirds full, and fasten corks. Bottles with patent corks are best. In from three to four days the ginger pop will be ready for use.
Take 14 ounce of American Dublin Ginger Ale Syrup, 1½ ounce American Grape Syrup, 1/2 ounce American Orangeade in a soda glass. Fill glass with solid soda and mix thoroughly. May also be served with shaved ice.
Ginger Cordial Syrup.