89 / 108
BARTENDER'S GUIDE .
Soda Nectar.
Juico of one l emon.
T hr oe-quar ter s of a t umblerful of water.
Powdor cd white sugar to
taste.
H nlr smnll tenspoonful car bonate of soda.
';'!)
Stl'!lln I.ho j u ice of t he l emon, and add it
to
t he water ,
with sufficient white sugar to sweeten the whole nicely.
\\'h en we ll m i xed put in the soda,
stir
well, and diink while
I.h e m i xt.u ro is i n nn effer vescing stn.te.
Sherbet.
'ren ounces car bonate of sodn.
Eight ou nces tartaric acid.
T hr ee pounds loaf sugar , finely powdered.
Four d rnchms essence of l emon.
Let t he powder s be very d ry. M ix them intitnntely,
and k eep I.hem fo1· use i n a w ide-mout hed bottle cloE<'IY
co1·k c u. P ut two good-sized teaspoonfuls into n tumbler ;
pour lu h al f n pint of cold water, stir briskly , and drink off.
Raspberry, Strawberry, Currant, or Orange
Effervescing Draughts.
...
T ak e one quart of tho juice of either of the above fruit s,
fil ter i t, and boil it into a syrup, with one pound of pow–
d er ed l onr sugnr. To this add one ounce n.nd u half of l nr–
l.1t1
i c acid. W ticn <'old put
it
into a bc•tlle and keep it well
cod rnd . W hen r equired, fill a half-pi nt t umbler thrte-pnrt s
f u ll of waler, nnd ndcl two t nblespoouruls of t he syr up.
Then sti1· i n b1 isk 'y a small tenspoonful of cnrbonnt e of
soda. Tho color may be improved by add ing n small por–
tion
of cnC'hi nC'nl tu t he
S)
rup at the time of boiling.