Food

1860

Lemon Beer

To make 30 gallons, boil 6 oz. of Ginger root bruised, 1-4 lb. cream of tartar for 20 or 30 minutes in 2 or 3 gals. of the water. This will be strained into 13 lbs. of coffee sugar, on which you have put 1 oz. oil of lemon, or 1-2 oz. oil of lemon and 6 good lemons all squeezed up together, having warm water enough to make the whole 30 gallons just so you can hold your hand in it without burning, or about 70 deg. of heat, put in 1 1-2 pt. of hop or brewer's yeast worked into paste; as for the cider, with 5 or 6 oz. of flour. Let it work over night,
skimming off the yeast, or letting it work over as for the cider,
then strain and bottle for use. This will keep 15 or 20 days.