1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

^omt JHaat Wiinm put in three spoonfuls of syrup of lemons and two spoonfuls of ale-yeast, and two days after put it in a vessel that is fit for it, and when it has stood two months, bottle it off. GINGER BEER The proportions of this may vary. Loaf sugar is preferable to moist; some say a pound to a gallon, others a pound and a half. Some allow but half an ounce of ginger (sliced or bruised) to a gallon, others an ounce. A lemon to a gallon is the usual pro- portion, to which some add a quarter of an ounce or half an ounce of cream of tartar. The white of an egg to each gallon is use- ful for clarifying, but not absolutely neces- sary. Some people put a quarter of a pint of brandy to four gallons of beer by way of keeping it; half an ounce of hops boiled in it would answer the same purpose. Boil the sugar, and shaved rind of lemons ; let it boil half an hour. Clear the lemons of the white pith and put them in the wine. When cool, stir in the yeast (two tablespoonfuls to a gallon), put it in the barrel without strain- ing, and bung close. In a fortnight draw off and bottle. It will be ready for use in another fortnight, and will keep longer than ginger pop. If cream of tartar Is used, pour the boiling liquor over it, but do not boil it, 60