1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

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RASPBERRT EFFERVESCING DRAUGHT.

ade be desired, one otmce of carbonate of soda must be added to tlie above. 232. Draught Lemonade, or Lemon Sherbet. Fourlemons 8liced,four ounces oflumiD-sugar, one quart of boiliug water. Very fine. A cheaper drink inay be made thus One ouuce of cream of tartar, one ounce of tartane or citric acid, tlie juice and peel of two lemons, and half a pouiid, or more, of loaf-sugar. The sweelen- ingmust be regulated according to taste. 233. Impérial Drink for Familles. Two ounces of cream of tartar, tbe juice and peel of two or thiree lemons, and half a pound of coarse sugar. Put these into a gallon pitchcr, and pour on boiling water. When cool. it will be fit for use, 234. Nectar. One drachra ofcitric acid,. one scruple ofbicarbonate of potash, one ounce of white sugar, powdored. Fill a soda- water bottle nearly full of watcr, drop in the potash and BDgar, and lastly the citric acid. Cork the bottle up irri' 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 Draugbts. Take one quart of the juice of either of the above fruits, filter it, and boil it into a eyrup, with one pound ofpow- dered loaf-sugar. To this add one ouuce and a half of tar- taric acid. When cold put it into a bottle, and keep it well corked. When reqidred for use, fill a half-nint tum