1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

ounce of tartaric or citric acid, the juice and peel of two lemons, and half a pound, or more, of loaf-sugar. The sweetenifig must be regulated according to taste. 243. 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. 244. 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 pot ash and sugar, and lastly the citric acid. Cork the bottle up immediately, and shake. As soon as the crj'stals are dissolved, the nectar is fit for use. It may be colored with a small portion of cochineal. 245. 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 powdered loaf-sugar. To this add one ounce and a half of tartaric acid. When cold put it into a bottle, andkeep it well corked. When required for use,fill a half- pint tumbler three parts full of water, and add two table-spoonsfuls of the syrup. Then stir,in briskly a small teaspoonful of carbonate of soda, and a very delicious drink will be formed. The color may be im proved by adding a very small portion of cochineal to the sprup at the time of boiling.

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