1892 The flowing bowl when and what to drink (1892, c1891)

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490. Champagne Beer.

Boil in a large, very clean earthen pot five gallons of water with one and a half pounds of sugar brown rock-candy is the best until the sugar is completely dissolved; when the water is cool add one and three-fourths ounces of yeast; stir well; cover the pot, and let it stand over night. The following day take off the yeast on the top; place the fluid in a cool place, and decant it into another vessel very carefully; add a stick of cinnamon, and one ounce of lump-sugar, which has been moistened with twelve drops of lemon-oil; let it stand for a couple of hours; bottle and cork well, and put it in the cellar; you may use it after four or five days. 491.