1862 Bar Tender's Guide price $1.50 by Jerry Thomas

86 BASPBERET EFFERVESCING DRAUGHT.

ade be desired, one ounce of carbonate of soda must be added to tbe above.

232. Draught Lemonade, or Lemon Sherbet. Four lemons sliced,four ounces oflump-sugar,one quart of boiling water. "Very fine. A cheaper drink may be made thus:—One ounce of cream of tartar, one ounce of tartaric or citric acid,the juice and peel of two lemons, and half a pound,or more,of loaf-sugar. The sweetening must be.regulated according to taste. 233. Imperial Drink for Families, Two ounces of cream of tartar,the juice and peel of two or three lemons, and half a pound of coarse sugar. Put these into a gallon pitcher, and pour on boiling water. When cooL it will be fit for use. One drachm of citric acid, one scruple of bicarbonate of potash, ohe ounce of white sugar, powdered. Fill a soda- water bottle nearly fuU of water, drop in the potash aud sugar, and lastly the citric acid. Cork the bottle up im mediately^ and shake. As soon as the crystals are dis solved, the nectar is fitfor use. It may be colored with a small portion ofcochineal. 234. Nectar. 235. Raspberry,Strawberry, Currant, or Orange Effervescing Draughts. Take one quart ofthejuice ofeither ofthe above fruits, filter it, and boU it into a syrup, with one pound ofpow dered loaf-sugar. To this add one ounce and a halfoftar taric acid. Wben cold put it into a bottle, and keep it well corked. When required for use, fill a half-pint turn