Ginger Beer

Two gallons cold water,

From 1922:

Two gallons cold water, 2 lb. Sugar, 2 oz. ground ginger, 2 oz. cream of tartar, ½ oz. tartaric acid, whites of 2 eggs (well beaten), 1 teaspoonful essence of lemon, 2 tablespoonfuls yeast, well beaten together; allow to stand three-quarters of an hour, strain into bottles, tie down, and ready tor use in 48 hours.