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Ginger Beer No 3

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







To make ginger beer fit for drinking twenty-four hours after it is

bottled, take two ounces of ground ginger, two ounces of cream of

tartar, two lemons sliced, one pound and a half of lump sugar; put them

into a pan, and pour upon them two gallons of boiling water. When nearly

cold, strain it from the lees, add three table-spoonfuls of yest, and

let it stand twelve hours. Bottle it in stone bottles, well corked and

tied down.











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