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Queen's Ginger Beer

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

April, 1861

Put twelve pounds of loaf sugar and eight ounces of the best white ginger, well pounded, to ten gallons of water.  Boil together for half an hour, then put into a tub or large pan. When cool, add three or four spoonfuls of good yeast, and let it work all night; on the following morning put it into a cask. When it has done working, which will be in three or four days, add one ounce of isinglass, one ounce and a half of hops, and stop it up. It will be fit for use in a month, and may be drunk without bottling.

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