257 / 308
(Ifotra
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490.
Champagne
Beer.
Boil
in
a
large,
very
clean
earthen
pot
five
gallons
of
water
with
one
and
a
half
pounds
of
sugar
brown
rock-candy
is
the
best
until
the
sugar
is
completely
dissolved;
when
the
water
is
cool
add one and
three-fourths
ounces
of
yeast;
stir
well;
cover
the
pot,
and
let
it
stand
over
night.
The
following
day
take
off
the
yeast
on
the
top;
place
the
fluid
in
a
cool
place,
and
decant
it
into
another
vessel
very
carefully;
add
a
stick
of
cinnamon,
and
one
ounce
of
lump-sugar,
which
has
been
moistened
with
twelve
drops
of
lemon-oil;
let
it
stand
for
a
couple
of
hours;
bottle
and
cork
well,
and
put
it
in
the
cellar;
you
may
use
it
after
four
or
five
days.
491.
<gg
Beer.
Place
one
quart
of
beer
with
four
ounces
of
sugar,
a
stick
of
cinnamon,
and
some
pieces
of
lemon-peel
in
a
pot
over
the
fire,
and
heat
it
to
boiling;
meanwhile
beat
six
whole
fresh
eggs
to
foam,
and
add
the
boiling
beer,
while
continually
stirring;
then
serve
it
in
cups.
492.
inger
Beer.
Put
in
a
large
earthen
vessel
the
rind
of
a
thinly
peeled
lemon
and
the
juice
of
four,
two
ounces
of
pulverized
ginger,
two
and
one-half
pounds
of
powdered
sugar,
half
an
ounce
of
cremor
tartari;
pour
over
it
ten
quarts
of
boiling water,
and
add,
after
the
water
is
lukewarm
only,
one
ounce
of
pressed
yeast,
dissolved
in
a
little
water;
stir
the
fluid
well,
and
let
it
ferment
to
the
follow-
ing
day.
Then
take
off
the
yeast
on
top;
decant
the
beer
care-
fully
into
bottles,
so
as
not
to
disturb
the
yeast;
cork
well,
and
the
beer
is
ready
for
use
after
three
or four
days.
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