1869 Cooling Cups and Dainty drinks by William Terrington

118

Effervescent Draughts.

loaf-sugar, 4 oz. ;

the

bruise

1- oz.

lemon-peel

;

mix with the cream of tartar

with the sugar ;

; when required for use, add 1 pint boiling

bottle

water.

Acidulated Syrup of Lemon .

Effervescent

Loaf-sugar,

lib.;

essence of

citric acid,

1|- oz.

;

Pound the sugar and acid to- make a syrup with 4 pint

lemon,

1 6 drops.

; add the essence ;

gether

; add a little carbonate of soda in the

of water

tumbler, when required to be drunk. A Seicllitz Powder.

— Rochelle salts, 3 drachms ;

carbonate of soda, 25 grains; 20 grains; mix the salt and soda in a blue paper, with the acid in a white paper. This is sufficient for | pint of water. Seidlitz Powders. — Rochelle salt, 3 oz. ; car- bonate of soda, 1 oz. ; mix and put 2 drachms and 2 scruples each in a blue paper ; tartaric acid, 4 drachm, in each corresponding white paper. Soda-Water Powders. — Bicarbonate of soda, 30 grains, in a blue paper ; citric acid, 2 4 grains, in a white paper ; mix each separately in nearly half a tumbler of water ; pour the acid solution on the soda ; drink immediately. Chalybeated. — By adding 1 grain dried proto- sulphate of iron to the acid, it makes an agreeable tartaric acid,

refreshing tonic.