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.
Ten pounds sugar; ten lemons, sliced; one pint yeast; ten gallons warm water; one ounce ginger, bruised. Let it stand twelve to twenty hours, after which it may be bottled. Lime juice or soluble essence of lemon may also be employed in flavoring.