1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

17

OB, THE ABT OF MIXING DKINK&

Various mineral waters are in great request— Seltzer pre-emi- neutly • this ia sometimes used eitliei as a beverage by itself, or miie'd with wine or brandy. It is sparldiug and clear and of a very slightly acidulated taste; and it is prescribed more over by the medical fraternity for many disorders, au.di as indigestion, &o. It contains chloride of sodium, bicarbonate of lime, soda and magnesia, carbonic acid and a small quanti ty of iron, EFFEEVESCENT DKAXJGHT. Carbonate of potass 80 grains, pulverized citric acid 17 grains Keep sepcrate. When required for use, add 1 drop essence of lemon. Dissolve in seperate tumblers, mix, and driuk while effervescing. EFFEEVESCENT DEAUGHT, No. 2. Bicarbonate of potash in solution 1 scruple, fresh lemon juice, cleared, 4 drachms, water 1 oz. SHEEBET. Powdered white sugar 1 lb., carbonate of soda 2 oz., tartario aciddoz., essence of lemon 1 drachm, mix well with a tea spoonful of the powder a tumbler of cold water. Very refresh ing. A SEIDLITZ POWDEE. Eochelle salt 3 drachms, carbonate ofsoda 25 grains, tartaric acid 20 grains. Mix the salts and soda in a blue paper, with the acid in a white paper. This is sufficient for 1-2 a pint of water. SEIDLITZ POWDEES. Eoohelle salts 3 oz., carbonate of soda 1 oz. Mix, and put 2 drachms and 2scruples each in a blue paper, tartario acid i drachm, in each corresponding white paper. SODA-WATEE POWDEES. Bicarbonate of soda 30 grains, in a blue paper, citric acid 24 grains, in a white paper. Mix each seperately in nearly half a tumbler of water. Pour tho acid solution on the soda. Dripk iiQinediately.