1864 Bar Tender's Guide price $2 00 by Jerry Thomas

LEMONADE FOE BOTTLINO.

173

of water; mix witli it | gallon of vinegar and ^ gallon oi lemon-juice. Filter.

254. Lait d© "Vecchia, (inik of Tecchia.)

lb. ofroasted cacao.

\ lb. ofcinnamon. 1 lb. of carrot-seed.

Ground; macerate for 24 hours with 3 gallons of alco hol, 95 per cent, and 3^ gallons of water (see No. 5). Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. ofsugar dissolved in 5;^ gallons of water. Fil ter. (See No.3.)

255. Lemonade EfFervescing.

10 ounces ofjDOwdered tartaric acid. 4 lbs. 6 oz., do. sugar. 1 drachm of oil of lemon mixed together; keep it dry; mark it No. 1. 10 ounces of bicarbonate ofsoda. 4 lbs. 6 oz. of powdered sugar. 1 drachm of oil of lemon mixed together; keep dry; mark it No.2. Direction: a ounce ofNo. 1 in one tumbler of water; dissolve a ounce of No.2, put in another tumbler mixed, gives a sidendid lemonade.

256. Lemonade for Bottling,

10 ounces of citric acid. 15 lbs. ofsugar. 360 drops of oil oflemon.

Rub the sugar with the oil oflemon*; mix in the powder ed citric acid, dissolve the whole in 9 gallons of water,