two ounces of cream of tartar, three large
lemons, cut in slices and bruised, three pounds of loaf sugar. Pour over
them four gallons of boiling water; let it stand till it is milk warm;
then add two table-spoonfuls of yest on a toast; let it stand
twenty-four hours, strain it through a sieve, bottle it, and it will be
fit for use in three days: the corks must be tied or wired, or they will
fly.

_Ginger Beer._ No. 3.

To make ginger beer fit for drinking twenty-four hours after it is
bottled, take two ounces of ground ginger, two ounces of cream of
tartar, two lemons sliced, one pound and a half of lump sugar; put them
into a pan, and pour upon them two gallons of boiling water. When nearly
cold, strain it from the lees, add three table-spoonfuls of yest, and
let it stand twelve hours. Bottle it in stone bottles, well corked and
tied down.

_Ginger Beer._ No. 4.

Ten gallons of water, twelve pounds of loaf sugar, the whites of four
eggs, well beaten; mix them together when cold, and set them on the
fire: skim it as it boils. Add half a pound of bruised ginger, and boil
the whole together for twenty minutes. Into a pint of the boiling liquor
put an ounce of isinglass; when cold, add it to the rest, and put the
whole, with two spoonfuls of yest, into a cask: next day, bung it down
loosely. In ten days bottle it, and in a week it will be fit for use.

_Ginger Beer._ No. 5.

One gallon of cold water, one pound of lump sugar, two ounces of bruised
ginger, the rind of two large lemons; let these simmer ten minutes. Put
in an ounce of cream of tartar the moment it boils, and immediately
take it off the fire, stirring it well, and let it stand till cold.
Afterwards add the lemon-juice, straining out the pips and pulp, and put
it into bottles, tying down the corks fast with string. This will be fit
for use in three days.

_Imperial._ No. 1.

The juice of two large lemons, rather more than an equal quantity of
white wine, and an immoderate proportion of sugar, put into a deep round
dish. Boil some cream or good milk, and put it into a tea-pot; pour it
upon the wine, and the higher you hold the pot the better appearance
your imperial will have.

_Imperial._ No. 2.

Four or five quarts of boiling water poured to two ounces of cream of
tartar, and the rinds of two lemons cut very thin, with half a pound of
sugar. Well mix the whole together: and, when cold, add the juice of the
two lemons.

_Imperial._