1872 Cooling Cups and Dainty Drinks (Mixellany)

118 Effervescent Draughts. J oz. ; loaf-sugar, 4 oz. ; bruise the lemon-peel with the sugar ; mix with the cream of tartar; bottle ; when required for use, add 1 pint boiling water. Effervescent Acidulated Syrup of Lemon. — Loaf-sugar, l i b .; citric acid, 1J oz.; essence of lemon, 16 drops. Pound the sugar and acid to- gether ; add the essence ; make a syrup with J pint of water; add a little carbonate of soda in the tumbler, when required to be drunk. A Seidlitz Powder. —Rochelle salts, 3 drachms ; carbonate of soda, 25 grains; tartaric acid, 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, J drachm, in each corresponding white paper. Soda-WaterPowders. —Bicarbonate of soda, 30 grains, in a blue paper; citric acid, 24 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 refreshing tonic.