ounces of cream tartar, two ounces of best ginger bruised, and two
lemons cut into slices. Pour over them three gallons of boiling water,
when lukewarm, toast a slice of bread, spread it thickly with yeast and
put it into the liquor. Mix with it also the whites of two eggs and
their crushed shells. Let it stand till next morning. Then strain and
bottle. It will be ready for use in three or four days. Profits about
the same as the last.