This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
There are still other points worth mentioning, considering and remembering. It is not always necessary to flavor these light fermented beverages or give them the bouquet and body with extracts, because fruits, roots, herbs and barks of a like denomination as the extract, when properly used and skillfully prepared, will answer just as well, and sometimes even better. The custom of using extracts, however, is at present predominating, and especially in larger cities and places where the extracts are easily obtainable, and perhaps to advantage.
For lemon beer, the green fruit, with an addition of some cream of tartar, is used to give it that tart, and by some people much appreciated, taste. The lemons should be squeezed, and the peel cut fine and rubbed down with the sugar, for the taste and flavor of the peel especially adds much to a rich and pleasant flavored beverage. For ginger beer, the Jamaica ginger root, well-bruised or coarsely powdered, is taken, with an addition of tartaric acid or cream of tartar, in proportions to suit the party preparing the beverage. For root beer, the roots, barks and herbs of certain species are used, according to what flavor is desired, with such addition of acids, etc., as is originally found in the plant or its fruit, to give it as near as possible a natural resemblance in taste. The addition of extracts of a similar nature and flavor, used in conjunction with a batch of beer prepared from roots and barks, greatly adds to the improvement of the beverage made on this plan, the adoption of which is very advisable. Cider can also be made on the fermentation plan, and is then commonly called champagne cider.