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

86 EASPBERET EFFEEVESCETQ DRAUGHT.

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

232. Draught Lemonade,or Lemon Sherbet. Four lemons sliced,four ounces oflump-sugai',one quart of boiling water. Very fine. A cheaper drink may bo 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 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 iialf 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 of bicarbonate of potash, one ounce of white sugar, powdered. Fill a soda- water bottle nearly full of water, drop in tlie potash and sugar, and lastly the citric acid. Coi-k the bottle up irn- mediatelij, and shake. As soon as the crystals are dis solved, the nectar is fitfor use. It may be colored with a small portion of cochineal. 235. Raspberry,Strawberry, Currant, or Orange Efiervescing Draughts. Take one,quart ofthe juice of either ofthe above fruits, filter it, and boil it into a syrup, Avith one pound of pow 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. AVhen required for use, fill a half-pint turn 234. ISlectar.