GINGER BEER

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In addition, don't forget to care for the leftover plant, so you can use it to start your next batch of the effervescent potable. Just pour it into a clean quart jar and add 2 cups of spring water, 2 teaspoons of ground ginger, and 4 teaspoons of raw sugar. Then lovingly watch over the mixture-and feed it with the same daily dosage you gave the original starteruntil you're ready to concoct another round of ginger beer. The plant will "die" after about a week, though . . . so you'll need to use it for a new batch within seven days, or throw out the spent starter and begin all over again.

Because of differences in weather, bottling conditions, and ingredients, you'll find that no two batches of the Australian beer turn out exactly alike . . . but that's part of the fun of making it yourself. At any rate, my guess is that — once you've produced your first bottles of the spicy, tingling drink — you'll often gather with friends to share a glass of this delightful brew, and exchange a rousing "Good on ya, mate"!

EDITOR'S NOTE: Ginger beer is only one of dozens of unusual beverages you can brew in, your own kitchen, using natural ingredients. For some other ideas, you might like to try one of the recipes in S.M. Tritton's book, Guide to Better Wine and Beer Making for Beginner's (Dover Publications, Inc.). Look for it at your favorite bookstore, or order a copy — for $2.50 Plus 95¢ shipping and handling — from Mother's Bookshelf, P.O. Box 70, Hendersonville, North Carolina 28791.

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