1896 Fancy Drinks and Popular Beverages by the Only William

39

MIXED DRINKS.

77. lBoileh Kemonahe. Put the rind of two thinly peeled lemons in a tea-pot; then remove the white skin of the fruit, cut them into very thin slices, remove the seeds; put the slices likewise in the pot, and add one pint of boiling water; cover the pot well and let it soak for about ten min-µtes; drink it hot after sweetening with sugar to taste. (This lemonade can be very warmly recommended in cases of cold, before going to bed.) 78. Kcmonallc ®'a)cttSe. Half an ounce of carbonate of magnesia is ground in one pint of water; fill the milky fluid into a glass bottle, add half an ounce of crystallized citric acid, and close the bottle air-tight. After twelve hours filter the fluid into another bottle, in which you first place one-fourth ounce of citric acid and two ounces of sugar syrup; fill the bottle up with fresh water; cork well; fasten the cork with twine, and shake in order to mix the syrup with the water, and to dissolve the citric acid, which then sets free the carbonic acid in the carbonate of magnesia; which acid makes the lemonade sparkle. 79. ®range iemonahe. Take one quart of cold water, the juice of three oranges; rub the peel of them slightly on sugar, add a glass of Rhine wine, and sweeten at your discretion. SO. ®range 51Jerbet. Six ripe, sweet oranges are peeled; four of them cut in pieces and freed from their white skin and seeds, the other two well squeezed. Stir this with one-fourth pound of sugar over a slow fire to boiling; let it get cool, thin with fresh water, and add the orange pieces, some drops of oran~e-flower es~ence 1 and a few lumps of ice.