Add the honey and lemon peel to a gallon of cold water and boil for thirty minutes. Pour into a container and when the mixture has become tepid, add the yeast creamed with a little cold water. Add the phosphate of ammonia and the cream of tartar. Cover the container with a piece of muslin and let it ferment. When the liquid has ceased ‘working’, cover the container closely. After six months, pour into bottles and cork down.