1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

LEMONADE FOE BOTTLING.

173

of water; mix with it ^ gallon of vinegai' and ^ gallon oi lemon-jnice. Filter.

254. Lait de Vecchia. (Milk of Teechia.)

lb. ofroasted cacao.

I lb. ofcinnamon. 1 lb. of carrot-seed.

Ground; macerate for 24 hours with 3 gallons of alco hol, 95 per cent, and 3i gallons of water (see No. 6). Distil from ofl' the water 3 gallons of flavored sjiirit, then add 20 lbs. ofsugar dissolved in SJ gallons ef water. Fil ter. (See No. 3.),

255. Lemonade Effervescing.

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10 ounces ofpowdered tartaric acid. 4 lbs.6 oz., do. sugar. 1 drachm of oil of lemon mixed together; keep it dry; mark it No. 1. 10 ounces of bicarbonate ofsoda. 4 lbs. 6 oz. ofpowdered sugar. 1 drachm of oil of lemon mixed together; keep dry; mark it No.2. Direction: i ounce of No. 1 in one tumbler of water; dissolve l ounce of No. 2, put in another tumbler mixed, gives a splencUd lemonade. i )

256. Lemonade for Bottling.

10 ounces of citric acid. 15 lbs. ofsugar. 160 drops of oil oflemon.

Rub the sugar with the oil oflemon;mix in the powder ed citric acid, dissolve the whole in 9 gallons of water.