[Enclosure]

“Ginger Beer Plant”

Put the Seed in a wide mouthed glass bottle—a pint bottle will do at first—and pour over it, half a pint of filtered spring water. Add to it, two, three or four pieces of unbleached bruised Ginger & two or three lumps of sugar. Put a piece of muslin over the top of the bottle & place it where the temperature is about 60 deg. In 24 hours pour off the liquor & add fresh water. Every alternate day a lump or two of sugar should be added but the Ginger need not be renewed more than once a week when the old Ginger should be taken out & the seed be carefully washed and strained back into the bottle. As the seed increases in bulk, more water, ginger & sugar will be required.

The beverage, which is very wholesome should be put daily into a corked bottle & be drunk within a few hours of its being taken from the plant.

Oct 18—81.³