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Home-made Beverages.
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wMsky, and 12 oz. of crushed sugar candy.
Infuse for a month, keeping the jar tightly
covered,and shaking it daily,then strain through
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filtering paper, pour into bottles, cork them
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tightly, and seal with bottling wax.
Lemon Vlinc (No. 1).
Boil 8 lb. pure cane sugar with two gallons
of water for half an hour, then add the thinly
pared rind of 12 lemons, and pour into a tub.
When lukewarm stir in the strained juice of 20
lemons, place a piece of toast spread with yeast
on the top,and leave for two or three days until
fermentation has begun, then remove the rind,
put the liquid into a cask, reserving about half
a gallon to keep the cask filled up as the fer
mentation subsides. When the hquor has
ceased to work, bung the cask up tightly, and
bottle off in three months' time.
Lemon Wine (No. 2).
Put the thinly pared rind of 25 lemons and
the juice and pulp (freed from pips and white
pith) of 50 lemons into a tub, add four and a
half gallons of cold water, cover over and leave
for a week, stirring frequently. Stram mto a
cask, add 16 lb. of pure cane sugar, bung the
cask'tightly and keep it filled up till the fer
mentation is ended, then add half an ounce of
isinglass dissolved in a pint of brandy. Bung
securely, and bottle ofi in six months'time.
Lemonade.
Wash and dry three large fresh lemons, pare
them very thinly, and put the rind into a ]ug W
with the strained juice of the lemons,4 oz. sugar
and 1 quart of boiling water. Stir until the
sugar is dissolved, then cover the jug, and stram
when cold.
Lemonade, Dried.
Take 12 oz. of cane loaf sugar, and rub it on
to the rinds of 4 large fresh lemons, until all
the zest is extracted. Pound and sieve the
sugar, mix it thoroughly with 2 oz. of tartanc
acid then place in a glass bottle, and cork and
seal securely. Dilute with plain or aerated
water,allowing alarge teaspoonful of the powder
to every tumbler ofliquid.