Ginger-Pop

A PLAIN COOKERY BOOK FOR THE WORKING CLASSES (London, 1861)
by Charles Elme Francatelli, late Maitre d'Hotel and chief cook
to her Gracious Majesty Queen Victoria

Put a very clean pot containing a gallon of water to boil on the
fire, and as soon as it begins to boil, add twelve ounces of
brown sugar, and one ounce of bruised ginger, and two ounces of
cream of tartar; stir well together; pour the whole into an
earthen pan, and cover it over with a cloth, and let the mash
remain in this state until it has become quite cold; then stir
in half a gill (a British imperial capacity unit (liquid or dry)
equal to 5 fluid ounces) of fresh yeast; stir all well together
until thoroughly mixed, cover the pan over with a cloth, and
leave the ginger-beer in a cool place to work up; this will take
from six to eight hours; the scum which has risen to the top
must then be carefully removed with a spoon without disturbing
the brightness of the beer, and it is then to be carefully
poured off bright into a jug with a spout, to enable you easily
to pour it into the bottles. These must be immediately corked
down tight, tied across the corks with a string, and put away,
lying down in the cellar.

The ginger-pop will be fit to drink in about four days after it
has been bottled.

Mother Nature and a cold winter (of the type Mark Twain described)
combine to make this cider in a jiffy.  Just place a barrel (or what-
ever else one keeps cider in) out of doors until the contents freeze.
That is, all but an ambrosia-like fluid containing the "hardness"
that won't freeze. Skim and enjoy!