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.
Honey, twenty-five pounds; brown sugar, twenty-five pounds; water, ten gallons; yeast, one pint; hops, one-half pound; lemon peel, two ounces; ginger, two ounces. Dissolve the honey and the sugar in the water, and then pour into a sixteen-gallon cask; rub the lemon peel to a pulp with one-half pound of sugar, and add it to the solution. Boil the hops and the ginger in two gallons of water, strain and pour it into the barrel. Lastly, add the yeast, with enough water to fill up the cask, and ferment in the usual manner.