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

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GINGER BEER, NO. 2 Seven pounds crushed white sugar, eight gallons water, one-half cup of yeast, four ounces best powdered ginger, a few drops of essence of lemon, one-half teaspoonful es- sence of cloves. To the ginger pour one pint of boiling water and let it stand fifteen or twenty minutes. Dissolve the sugar in two quarts of warm water, pour both into a barrel half-filled with cold water, then add the essence and the yeast; let it stand one- half hour, then fill up with cold water. Let it ferment six to twelve hours and bottle. GINGER WINE Take four gallons of water, ten pounds of loaf sugar, one and one-quarter pounds of bruised ginger, one ounce of hops, the shaved rinds of five lemons or Seville oranges. Let these boil together for two hours, carefully skimming. Pour it, with- out straining, on to two pounds of raisins. When cool, put in the juice of the lemons or oranges; rinse the pulp in a pint or two of the wine, and strain it to the rest. Fer- ment it with yeast; mix one-half cup of solid yeast with a pint or two of the wine, and with that work the rest. Next day tun it, raisins, hops, ginger, and all together, 61