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Ginger Beer No 1

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)

Boil six gallons of water and six pounds of loaf sugar for an hour, with

three ounces of ginger, bruised, and the juice and rind of two lemons.

When almost cold, put in a toast spread with yest; let it ferment three

days; then put it in a cask, with half a pint of brandy. When it has

stood ten days, bottle it off, and it will be fit to drink in a

fortnight, if warm weather.

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