1933 American Bar Guide by R C Miller

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.

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 potash and sugar, and lastly the citric acid. Cork the bottle up immediately, and shake. As soon the the crystals are dissolved, the nectar is fit for use. It may be colored with a small portion of cochineal. T ake one quart of the juice of either of the above fruits, filter it; and boil it into a syrup, with one pound of pow– dered loaf-sugar. To this add one ounce and a half of tartaric acid. When cold put it into a bottle, and keep it well corked. When required for use, fill a half-pint tumbler three parts full of water, and add two table– spoonfu ls of the syrup. Then stir in briskly a small tea– spoonful of carbonate of soda, and a very delicious drink will be formed. The color may be improved by adding a very small portion of cochineal to the syrup at the time of boiling. 68 245. Raspberry, Strawberry, Currant or Orange Effervescing Draughts