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

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nun BEYDA.GE&

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CHERRY WATER

Is prepared in a similar manner, but the stones should be crushed, so as alao to obtain the flavor of the kernels. · · · APRICOT AND PEA.CH WATER Are prepareclin the same way,-or they may be made from the jam, using a. few bitter almonds (peach- stone kemeb) to give the required fla- vor. · N. B. Any of these drinks may be made by using jam instead of fresh fruit, or from the syrups, which merely require the addition of lemon juice and cold water. Many persons pre· pare these drinks by boiling the juice, obtain– ed by pressing the fruit- through a hair sieve ; with a little water ; straining it through a :flannel bag, · and adding u much syrup-· or su~, lemon juice, and -nter, as may be re– quired to make a palatabl& drink, which ahould . lie perfectly cold befoJoe Ute. ~- :; .··.... ,~; ~- r .' . SPRING FRUIT BHEllBET. Boil six or eight at.icb of.. ()lean rhubarb, or spring fruit, ten minutes, in a quart of wa- . ter ; strain the liquor -into a jug, on to the peel · of a lemon cot thin, aDd a sufficient quantity of 8Uh'31' ; let it stand till ooldj and it is fit to drink.