Categories: Beverages 
      Yield: 1 servings 
  
      1    Ginger root                     1 1/2 lb Sugar 
      1    Lemon, grated rind only             1 ga Water; boiling 
      2 oz Cream of tartar                     1    Envelope yeast 
  
  Grate and thoroughly mash the ginger root in a bowl. Place in a large pot 
  and add all ingredients except the yeast. Stir until sugar and cream of 
  tartar is dissolved. Allow mixture to cool, then add yeast which has been 
  started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours, 
  then filter first through a tea strainer or similar, then through cloth. 
  Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for 
  two weeks. Chill fully before opening to drink. 
   
  Source: Leon Soniat, New Orleans Times-Picayune 28 Aug 1980