Take a half ounce "Brewer's Yeast"; and one teaspoonful of granulated sugar; one teaspoonful of ground ginger; one cup of cold water Place all the ingredients into a jam jar. This forms the "Plant." Feed it for seven days, giving it one teaspoonful of ginger and one of sugar every day.

To make the ginger beer, place the juice of four lemons in a large bowl with three cupfuls of sugar. Stir well. Add five cupfuls of boiling water and stir until the sugar has dissolved. Then put in twelve cupfuls of cold water and stir once more. Strain the juice of the "plant" through muslin into the bowl. The ginger beer is now ready for bottling, but do not cork it for two hours and do NOT stand the bottles on a cold floor. Use corks not screw top bottles because there is a danger of the bottles exploding. But the corks must be tight or it will not get fizzy.

These days it is probably safer for all concerned to use plastic bottles as I can remember having to clean up the laundry where my mother stored her "brew" and when one bottle exploded, it seemed to take the rest with it -

MESSY!!!!.

Again, do not put the lid on for a couple of hours, then make sure it is on tight so that the gas does not leak out. When the bottles are tight the brew is ready! (about three to five days depending on the weather.)

Two Ginger Plants Out of One

You can divide the "plant" sediment left on the muslin into two parts. Put each part into a clean jar with a cupful of cold water. The plants are then ready to be fed again. Give one to a friend.

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