Put into a kettle two ounces of powdered ginger root (or more if it is not very strong), half an ounce of cream of tartar, two large lemons, cut in slices, two pounds of broken loaf sugar and two gallons of soft boiling water. Simmer them over a slow fire for half an hour. When the liquor is nearly cold, stir into it a large tablespoonful of [Pg 466]the best yeast. After it has fermented, which will be in about twenty-four hours, bottle for use.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)