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

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ARTWICIAL LEMON..JUlCE ;... -...,./ Is {>repared by ~lring_~. ~ms-;,f C?J!":– tallized citric acid in a wirul pi.rit of water, 8nd flavoring with & drop of essence of lemon dis– solved in a. tea-spoonful of spirit. This prepa- 1·ation is Iese apt to- undergo decomposition than the genuine juice, but is much more ex· pensive ; and experience at sea. has proved it to be very inferior to the. recent juice in its anti.scorbutic properties. PLAJN LEMONADE. In making any kind of lemODll.de, the pro– )>Ortions given need not be adhered to, but tho quantities ordered may be increased or leseened, to suit the taste. . . . - . For a quart of lenionade, take si.1: lemom, and a quarter of a pound of sugar ; rub off a part of the yellow rind or the lemom on t.o the sugar ; squeeze the j11ice on to the latter. and pour on the water lioiling hot i · mix the -whole, and run it through a ilannel ,Jelly·batf. · When lemons are not to be obtained, Iem· ona.de is readily made by us~ the s,rrup of lemons (page •48), which _aim.ply reqwres .·the addition of water. or 'sugar, the rind of a fine juicy lemon ; reduce the sugar to powder, and pour on it the strained juice of the fruit ; preu the mixture into a jv, . . EXCELLENT PORTA.BL& LEMONADE. Rasp, with a quarter of . a pound

~ the an rind. sour ted j my !L~: are are oper· ~- sim· small o the ich is orni; e for y be