Bruise 1 oz ginger, put it into 1 gallon of water, add 1 ½ lb sugar and boil for 1 hour. Skim. Pour over a sliced lemon and ¼ oz (1 teaspoon) cream of tartar, add 1 oz bakers yeast (dried) and cover. Leave for 2 days before straining and bottling. Drink in 3 days.