1869 Cooling Cups and Dainty drinks by William Terrington

129

tlie charge, diluted with sufficient quantity of fresh water ; but fresh powders put dry into the ex-

hausted liquor will have no effect. Freezing Mixtures can he thus made : No. 1. — Muriate of ammonia, lib. ;

saltpetre

; common soda, 21bs. ;

pound

well '

(crushed), lib.

put the bottles into a vessel, add

together (dry) ; the mixture ;

agitate well, and cover with wet

cloth ; in half an hour the drink or wine is ready. No. 2. — 21bs. snow, or pounded ice ; 31bs. crys- tallized chloride of calcium. This salt of lime

I

; produces intense cold. No. 3.

— 41bs. sulphate of soda (Glauber’s salts);

21-lbs. hydrochloric acid (muriatic acid). No. 4. — be used again, if evaporated till dry) ;

lib. nitrate of ammonia (this salt can

lib. car-

bonate of soda ;

pint of water.

1

— lOoz. sal-ammonia; 10 oz. saltpetre;

No. 5.

1 6 oz. Glauber’s salts ;

2 pints of water.

K