Receipts For Ginger Beer

To ten gallons of water put twelve and a half pounds of lump-sugar and three-quarters of a pound of ginger, broken in a mortar; set this on to boil for twenty minutes with the whites of ten eggs, and skim it well during the time; then pour it into a tub to cool, and add to it the thin rind of twelve lemons; then cut all the white part off-the twelve lemons, slice them, put them into a barrel, and when the beer is cold, pour it over them; add two spoonfuls of yeast; let the barrel stand in a cool place, and when the beer has done working put in a little isinglass to clear it; bung it up, and in a few days it is ready for bottling, and fit to drink in a week afterwards.

Another

To five gallons of water add seven and a half pounds of lump-sugar and five ounces of ginger; boil the whole one hour; peel six lemons very thin, and squeeze the juice over it; add this to the liquor when cold; spread half a teaspoonful of yeast on a toast; put it into a cask with the beer, and let it stand in a cool place twenty-four hours; then stop the barrel close, first removing the toast; in six weeks it will be ready to bottle, and in a fortnight after to drink. The bottles should stand on end.

Ginger Pop

One pound of loaf-sugar, one ounce of cream of tartar, one ounce of ground ginger, one gallon of boiling water; mix together; when nearly cold add one spoonful of yeast; strain and bottle it; tie the corks down, and in six hours it is fit for use.

White Spruce Beer

To ten gallons of water put eight pounds of lump-sugar; boil them together for half an hour; skin it well all the time; pare twelve lemons as thin as possible; pour the boiling water on the rind; cover it up and let it stand till cold; then squeeze in the juice of the twelve lemons; now mix well into it three bottles or pots of essence of spruce and half a pint of good yeast; put it into a cask and let it work four days, taking care to fill it up as it works over (for which purpose you must keep a little back when filling the barrel); at the end of four days draw off a little; dissolve an ounce of isinglass, and put it into the barrel; stir it up well with a stick; bung it close; let it stand a few days to fine, and bottle it off.

Ginger Beer Made With Molasses

To ten quarts of water add a pint and a half of molasses and four ounces of ground ginger; put the ginger in a pitcher and fill it with boiling water; let it stand twenty-four hours; then mix the molasses and ginger together, and add as much boiling water as will dissolve the molasses; stir the whole well together, and put it in the cask; when the cask is half full add a pint of yeast; then fill it up to the top; let it stand six days, then bottle it, and in eight more it will be fit to drink.

Herb Ale

Take three pounds of water-cresses, twenty ounces of dandelion roots, twelve ounces of juniper berries, and twenty-four drops of wormwood; mince all well together quite small, and put them in a brown linen bag; which place in six pints of beer-wort to steep for forty-eight hours; then take a four-gallon cask of ale, draw off as much as will leave room for the infusion; when quite fine, bottle it, and in each bottle put a piece of orange-peel. This is very wholesome, and very pleasant to drink.