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Ginger Beer

Ingredients

• 2 gallons of boiling water
• 2 pounds brown sugar
• 1 1/2 ounces of cream of tartar
• 1 1/2 ounces of pounded ginger
• 1/2 pint of good yeast

Instructions

Pour the boiling water on the brown sugar, cream of tartar, and pounded ginger; stir them well, and put it in a small cask; when milk warm, put in the yeast, shake the cask well, and stop it close; in twenty-four hours it will be fit to bottle; cork it very well, and in ten days it will sparkle like Champaigne; one or two lemons cut in slices and put in, will improve it much. For economy, you may use molasses instead of sugar; one quart in place of two pounds. This is a wholesome and delicious beverage in warm weather.

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Source

The Virginia Housewife (1860).