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Here are two recipes for making beer, the first English, the second Australian:

Horehound Beer 1

To a large handful of leaves and stems add 3 gallons of water and 2 lb. of treacle. Boil for an hour, then strain and cool to blood heat. Add 2 tablespoons of yeast, and let stand for 24 hours covered with a clean cloth, then bottle. Ready to drink in one week.

Horehound Beer 2

Boil in a large saucepan gently for a half hour 2 oz. of fresh horehound leaves and stems and 1 oz. of fresh bruised ginger. Add 1 lb. raw sugar and sufficient boiling water to make one gallon in all. Let cool slightly. Add i oz. tartaric acid and the juice of 1 lemon, and colour with a little burnt sugar (or a teaspoon of molasses). Add 2 tablespoons of fresh yeast when quite cool. Strain and let stand covered for two or three days. Bottle in dark brown or green bottles and seal tightly. Ready in two to three weeks.

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