Put ½ oz. Cream of tartar in a pan with 2 ½ galls. of boiling water, and when dissolved let it settle, pour off the clear liquid, and turn it into a saucepan with 10lb. of honey; place the pan over the fire, skim the liquor frequently; and boil. When nearly boiled enough, add ½ oz. of hops, leave for ten minutes, and pour off into a tub or large basin to cool. When the temperature is reduced to between 70 and 80 deg. Fahr., add a piece of toast covered with yeast. Put the tub or basin in a warm place, stirring frequently, and as soon as a head begins to form, put the liquor into a cask. Bung up the cask, leaving the vent-peg out, and when it has stood for a few days put in the peg and leave for a year, when it is bottled and used.
Put 1 gall. of water into a saucepan with 3lb. of strained honey, and boil for thirty minutes, adding ½ oz. of hops. Skim well, put the scum into a colander, and return to the pan all the liquor that runs through. Remove the pan from the fire, and when the liquor is cool (about the warmth of new milk), mix in 1 breakfast-cupful of yeast, put it into a cask, letting it work over, and replenishing it from the pan as the fermentation lessens. Cover the bung hole with a piece of stiff paper, and in a few week's time it will be quite ready for use. It may be flavoured with any spices while boiling if desired, and is a very refreshing drink for the summertime.
Put 5galls. Of water into a saucepan, and add one lemon, cut in slices, a little dried ginger-root, and 1 gall. of honey. Mix them thoroughly and boil for thirty minutes, taking care to remove all the scum as it rises, and during the time it is boiling 1oz. of hops must be added. Take the pan from the fire, and when the contents are lukewarm add a little yeast; pour it into a cask, and in a little less than a month it will be ready for use.
Source
The Encyclopedia of Practical Cookery, Edited by Theodore Francis Garrett, L. Upcott Gill, c1880.