Hop Beer

From 1922:

Five gallons of water, 4 lb. sugar, 5oz. hops, 2 eggs, (shells and all), 2 cupfuls of yeast. 2oz. whole bruised ginger. Simmer water, sugar, hops, and ginger together for two hours, strain, and while hot add eggs, beaten shell and all; when lukewarm add yeast or 1 bottle stout; cover with thick cloth; let stand all night, skim; let stand another night, skim and bottle. When bottling strain through muslin for fear of bits of eggshell being in it. Tie the cork well, and the beer will be ready for use in one week.