1859 The Book of one Hundred Beverages - BERNHARD (William) -

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··· TO.AST' ADD 'ff.A'D!B . .; •· -~ ~· · -. . . .- ,. _,..-.._., ·; ls made by toastiDg,-T~ highly&>•·thick: pruat of stale bread, or a plain unbuttered bi.Scuit, and then plunging it into & jug of IJ.oiling water : the water should not be poured on to the toast, as the latter is thereby broken, and the drink rendered turbid ; if the bread is burned instead of toaated, an unpleasant fla.vor is imJ)O.I'te!l to the water ; a large quantity should ~ be made at once, as it acquires by keeping a disagreeable mawkiah ta.m. As . Soyer is the rage-among temperance folks at the present time, we add his directions for ma– king this beverage : " To make tout and nter to perfection, prOceed as follow :--eut a piece of crusty bread, a.bout a quarter of a pound in weiaht, place it upon a fork, and hold it a.boot six inches from the fire ; turn it often, and keep ' i$ gently until or a.ligb•yello. w colour, .. ~ it nearer the :&re, 8.nd, when of a good brown ebooolat.e colou.r, put it into • j1ig and pour three pints of boiling wUer . 0.,.. it, OOY&J' the jug until cold, and t.beD atn.in into a- clean jug,- and i\ is ready for use ·i ne'fer leave the tO&H in ~ for in llUlDlDer it wou. d Galla· -hmentation in-. Mort time. I would almoet l'ellture that RCh toast and wat.er, aa I baTit deecnDed, would bep ~ a considerable time hi bottles." In this instance we do not agree with. Mone. Soyer ; for the J'8MOll already given, the wat.er 11hould not·be poured on the toaat, and as to bottling, toast and water is never so refreshing aa when recently made.

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