GINGER BEER (No Boiling)

From 1922:

Nine quarts of water, 3 oz. whole ginger (bruised), 2 lb. Sugar, 1 ½ tablespoonfuls cream of tartar, 1 sliced lemon, 1 egg. Place all dry ingredients together, also lemon, add 1 quart boiling water. When quite dissolved add 8 quarts of cold water, put in bare half cupful of baker’s liquid yeast, and the white and shell of egg. Let stand for 24 hours, strain, bottle, and leave for three or four days before using.