1895 The American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

ounce of tartaric or citric acid, the juice and peel of

two lemons, and half a pound, or more, of loaf-sugar.

The sweetenifig 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 pot

ash and sugar, and lastly the citric acid. Cork the

bottle up immediately, and shake. As soon as the

crj'stals are dissolved, the nectar is fit for use. It may

be colored with a small portion of cochineal.

245. Raspberry, Strawberry, Currant,

or Orange Effervescing Draughts.

Take one quart of the juice of either of the above

fruits, filter it; and

into a syrup, with one pound

of powdered loaf-sugar. To this add one ounce and

a half of tartaric acid. When cold put it into a bottle,

andkeep it well corked. When required for use,fill a half-

pint tumbler three parts full of water, and add two

table-spoonsfuls of the syrup. Then stir,in briskly a

small teaspoonful of carbonate of soda, and a very

delicious drink will be formed. The color may be im

proved by adding a very small portion of cochineal to

the sprup at the time of boiling.

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