1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

8G RASPBERRY EFFERVESCING DRAUGHT.

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

232, Draugbt Lemonade, or Lemon Sherbet. Fourlemonssliced,fourouncesof 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 boilingwater. When cool, it wiU 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 irn- 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, Stra-wberry, 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-nint turn