Recipe - Ginger Wine

One fourth pound Ginger
4 pound D.C. sugar*
1 ga Water
2 teaspoon Yeast
One half pound Dried fruit
One half ounce Mace

*D.C. sugar may stand for Demerara Cane sugar. I assume it just means
white sugar. Or it may refer to another type of sugar that is
available in Guyana which looks like US table sugar but is brown (it
is not like the moist brown sugar that we use in the US).

Crush ginger and put into a jar. Add all other ingredients and leave
for 21 days. Strain and bottle.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip