1876 Bar-Tender's Guide by Jerry Thomas

86 BASPBEERT EPFEEVESCraG DRAUGHT.

ade be desired, one ounce of carbonate of soda must be added to the above.

232. Draugbt Lemonade,or Lemon Sherbet. Four lemons sliced,four ounces oflump-sugar,one quart of boiling water. Very fine. A cheaper drink may be made thus:—One oimce of cream of tartai*, one ounce of tartaric or citric acid, the juice and peel of two lemons, and half a pound, or more, of loaf-sugar. The sweetening must be regulated according to taste. 233. Imperial Drink for Families. Two ounces of cream of tartar, the juice and peel of two or three'lemons, and half a pound of coarse sugar. Put these into a gallon pitcher, and pour on boiling water. When cool, it will be fit for use. One drachm of citric acid, one scruple ofbicarbonate of potash, one ounce of white sugar, powdered. Fill a soda- water bottle nearly fuU of water, drop in the potash and sugar, and lastly the citric acid. Cork the bottle up im mediately, and shake. As soon as the crystals are dis solved, the nectar is fitfor use. It may be colored with a small portion ofcochineal. 235. Raspberry,Strawberry, Currant, or Orange Effervescing Draughts. Take one quart ofthe juice ofeither ofthe above fruits, filter it, and boU it into a syi-up, with one pound ofpow dered loaf-sugar. To this add one ounce and a half oftar taric acid. When cold put it into a bottle, and keep it well corked. When required for use, fill a half-pint turn 234. Nectar.