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.
To make ten gallons, make an infusion of two ounces of quassia with two dozen sprigs of horehound; boil with part of this liquid thirty cayenne pods for twenty minutes, then add ten fluid ounces of lime juice and two ounces licorice (dissolved in cold water); strain the mixture and put with it ten gallons of cold water, with three pounds brown sugar, caramel to color; allow the whole to work four days. Now take four quarts of it, and warm it to the proper temperature, and mix with this one pint of good brewers' yeast, and stand it in a warm place till in a brisk state of fermentation; mix it with the rest of the liquor, and in a few hours it will be all in full fermentation. Give it a stir twice a day for the first two days to promote fermentation; keep it from contact with cold air for the following two days, and skim the top off as it gets yeasty. In thirty hours the beer may be bottled off. In summer this will be ripe and fit to drink in eight days. A superior quality may be made by putting a small piece of sugar into each bottle just before corking.
Another formula: water, ten gallons; sugar, five pounds; horehound herb, ten ounces; camomile, two ounces; Jamaica ginger, bruised or crushed, six ounces; good fresh yeast, one pint; liquorice for coloring, one ounce. The latter made into a liquor with a pint of boiling water.
Put the horehound, camomile and ginger in an open gauze or coarse flannel bag, and let them together boil gently for two hours or longer, to extract all the aroma from the herbs and ginger; then remove all the liquor into a tub or large pan, and at about eighty degrees of heat add the yeast. Stir the mixture, and let it stand with a cover over it for ten or twelve hours, after which put it into a cask to ferment, taking off the yeast as it arises at the bung-hole. This preparation is made stronger by adding an ounce of the extract of malt mixed with the liquor when cooling.