1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

86 RASPBERRY EFFERVESCING DRAUGHT. ade be desired, one ounce of carbonate of soda must be added to the above. 232. Draught Lemonade , or L emo n Sherbet. Four lemons sliced,four ounces of lump-sugar, one quart of boiling water. Very fine. A cheaper drink may be made thus :—One ounce of cream of tartar, one ounce of tartaric or citric acid, the juice and peel of two lemons, and half a pound, or more, of loaf-sugar. The sweeten­ ing 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. 234. Nectar. One drachm of citric acid, one scruple of bicarbonate of potash, one ounce of white sugar, powdered. Fill a soda- water bottle nearly full 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 fit for use. It may be colored with a small portion of cochineal. 235. Raspberry, Strawberry, Currant, or Orange Effervescing Draughts. Take one quart of the juice of either of the above fruits, filter it, and boil it into a syrup, with one pound of pow­ dered loaf-sugar. To this add one ounce and a half of tar­ taric acid. When cold put it into a bottle, and keep it well corked. When required for use, fill a half-pint tum