Ginger Beer.

To a kerosene tin of cold water, put 4 tablespoons ginger, 2 tablespoons cream of tartar, 8 cups sugar, 2 ozs. fresh yeast, whites of 2 eggs beaten to a froth.

Put all together and allow to stand over night. Bottle when ready in the morning.

It is a good idea to dissolve sugar in boiling water or bring to the boil.

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