1884 The Modern Bartenders' Guide by O. H. Byron

78

ORANGEADE.

and keep tliem for use in a wide-moutlicd bottle closely corked. Puttwo good-sized teaspoonfuls into a tumbler ; ]wnr ill lialf a piut of cold water, stir briskly,and di'ink off.

Nectar.

1 dr. citric acid. 1 sc. bicarbonate of potash. 1 oz. 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 immediately and shake. As soon as the crystals are dissolved the nectar is fit for use. It may be colored with a small portion of cochineal.

Raspberry, Strawberry, Currant, or Orange Effervescing Draughts.

Take one quai't of the juice of either of the above fruits, filter it, and boil it into asyrup, with one pound ofpowdered loaf sugar. To this add one ounce and a half oftartaric acid. When cold put it into a bottle and keep it well corked. When required, fill a half-pint tumbler three-parts full of water, and add two tablespoonfuls of the syrup. Then stir in briskly a small teaspoonful of carbonate of soda. The color may be improved by add ing a small portion of cochineal to the syrup at the time of boiling.

Orangeade.

This agreeable beverage is made the same way as lemonade, substituting oranges for lemons.