1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWAED AND BARKEEPER'S MANUAL.

63

; orange wine, three gallons.

half ounce

Dissolve first the

acid, and then the quinine, in the wine ) allow the solution to yemain for seven days in a close vessel, shaking occa- sionally ; then filter. A small wine glass of this forms an excellent stomachic.

POPULAR AERATE 33

WATERS.

247 — LEMONADE. This is generally prepared by putting into each bottle one ounce of syrup of lemons, and then filling them up with aerated water from the machine.

248— RASPBERRYADE.

This is made in the same way as the above, merely sub- stituting the syrup of raspberry for that of lemon. Many attempts have been made to impart to this preparation a red color that will be permanent, but no vegetable red will withstand the action of acids, and all mineral colorings are more or less dangerous.

249— ORANGEADE.

In making this, add to each bottle one ounce of syrup of orange, and proceed as for lemonade.

250— AERATED GIXGERBEER. A very great variety of methods are adopted in making this, but owing to the great difficulty of getting a perfectly bright article — one entirely free from milkiness — it will be safer for the beginner to follow the old and simple pian of drawing from the machine plain aerated water into bottles,