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

86 EASPBEEBT EFFERVESCCTa DEATTGIIT.

ade be desired, one ounce of carbonate of soda must be added to the 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 those into a gallon pitcher, and pour ou'boiling water. When cool, it will be fit for use. 234. Nectar. One drachm of citric acid, one scruple of bicarbonate of potash, one ounce of white sugar, powdered. Fill a soda- water bottle nearly full of water, drop in the potash and sugar, and lastly the citric acid. Cork the bottle up im mediately^ and shake. A-S soon as the crystals are dis solved, the nectar is fitfor use. It may be colored with a small portion of cochineal. 235. Raspberry, Strawberry, Currant, or Orange Effervescing Draughts. Take one quart ofthe jtiice of either ofthe above fruits, filter it, and boil it into a syrup, with one pound of pow dered loaf-sucrar. To this add one ounce and a half oftar- taric acid. When cold put it into a bottle, and keep it well corked. When required for use,fill a half-pint turn