1862 The Bartender's Guide price $2,50 by Jerry Thomas

LEMONADE FOR BOITLING.

173

mix with it

^ gallon of vinegar a'.id | gallon oi

of water

;

lemon-juice.

Filter.

,

Lait de Vecchia. (Milk of Vecchia.)

254.

1^ lb. of roasted cacao. I lb. of cinnamon. • } lb. of carrot-seed. Ground ;

macerate for 24 hours with 3 gallons of alco hoi, 95 per cent, and 3i gallons of water (see 'No. 5). Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. of sugar dissolved in of gallons of water. Fil-

(See No. 3.)

ter.

255. Lemonade Effervescing.

10 ounces of powdered tartaric acid. 4 lbs. 6 oz., do. sugar. 1 drachm of oil of lemon mixed together ; No. 1. 10 ounces of bicarbonate of soda. 4 lbs. 6 oz. of powdered sugar. 1 drachm of oil of lemon mixed togethf^r ;

k.-^p it dry;

mark it

kc^p dry

mark it No. 2. Direction: | ounce of No. 1 in one tumbler of \vater ; dissolve | ounce of No. 2, put in another tum^>ler pi\:^ed, gives a splendid lemonade.

256. Lemonade for Bottling.

10 ounces of citric acid. 15 lbs. of sugar. )60 drops of oil of lemon. Rub the sugar with the oil of lemon ;

mix in tlie powder ed citric acid, dissolve the whole in 9 {gallons of wnicr,