‘‘Chili Beer.
Boil 30 chilies in 4 quarts of water for 30 minutes. Strain this water over 2 oz of cream of tartar, 3 lb sugar,and one tablespoonful of essence of lemon. Then add 6 quarts of cold water, 2 tablespoonfuls of brewer’s yeast, and the whites of 2 eggs, beaten to a stiff froth. Bottle at once. It will be ready for use in three days.’’

The Capricornian (Rockhampton, Queensland)
April 17, 1926