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From: tjsmedley@watmum.UUCP (Trevor J. Smedley)
Newsgroups: net.cooks
Subject: Re: Ginger Beer
Message-ID: <322@watmum.UUCP>
Date: Thu, 7-Nov-85 17:06:16 EST
Article-I.D.: watmum.322
Posted: Thu Nov  7 17:06:16 1985
Date-Received: Fri, 8-Nov-85 06:12:49 EST
Reply-To: tjsmedley@watmum.UUCP (Trevor J. Smedley)
Organization: U of Waterloo, Ontario
Lines: 19

This is from "Out of Old Nova Scotia Kitchens" by Marie Nightingale

GINGER BEER

	1 ounce ginger roots
	1 teaspoon cream of tartar
	1 pound sugar
	1 lemon, rind and juice
	1 gallon boiling
	1 ounce yeast

Break the dry ginger roots and add the cream of tartar, sugar and
grated lemon rind. Pour over the boiling water and stir until the
sugar is dissolved. Let stand until just warm. Stir in the yeast and
lemon juice. Cover and set in a warm place to ferment for 24 hours.
Skim off the yeast and bottle. Let it rest for 3 days before using.

Note: The gallon is probably an Imperial gallon = 160 fluid ounces =
5 American quarts.