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home brewed wines, beers, lilQUEURS, ETC.
faontlis, shaking up the contents occa
sionally.
Then strain or filter, and
bottle for use.
This will improve with keeping. Red
currants can be use in the same way,
or a mixture of the red and white is
good.
MINERAL WATERS
In order to make mineral water prop
erly, it is absolutely necessary to pos
sess a powerful aerating and bottling
machine, and the water must be, with
the carbonic acid gas and chemicals,
of the purest quality; the corks used
must also be excellent and especially
prepared.
aerated chalybeate water.
Contains pro-sulphate of iron, and
bicarbonate of potassa. It is a very
easy and excellent mode of introducing
iron into the blood, and is much rec
ommended on that account, possessing
equal tonic properties to that of the
natural springs.
CARBONATED LIME WATER.
Is an aerated solution of bicarbonate
of lime; the best is made from calcined
Carara marble, each bottle containing
g or 10 grains of carbonate of lime; it
is administered to strengthen the bony
structure.
lilTHlA WATER,
Is a solution of the freshly precipi
tated carbonate of lithia; this water is
becoming popular, being useful in cal-
culous complaints.
MAGNESIA WATER,
Is useful in indigestion, etc., being an
aerated solution of carbonate of mag
nesia. It is an agreeable mode of tak
ing magnesia.
POTASS WATER,
Is a solution of bicarbonate of potass
in distilled water, and aerated with
washed carbonic acid gas.
SODA WATER,
Is a solution of crystallized carbonate
of soda, in distilled water, aerated with
washed carbonic acid gas, upon the
purity of which the excellence of this
article mainly depends. "When employ
ed as an anti-acid, it is highly im
portant to obtain this article pure.
SELTZER WATER.
Is carbonate of soda, common salt,
and carbonate of magnesia.
EFFERVESCENT DRAUGHT.
Carbonate of potass, 80 grains; pul
verized citric acid, 17 grains. Keep sep
arate. "When required for use, add 1
drop of essence of lemon. Dissolve in
separate tumblers, mix and drink while
effervescing,
SODA-WATER POWDERS,
Bicarbonate of soda, 30 grains, in a
paper; citric acid, 24 grains, in a
^ T
Mix each separately in
nearly half a tumbler of water. Pour
the acid solution on the soda. Drink
immediately.
TEMPERANCE DRINKS
DRAUGHT UEMOIVADE, OR UEMON
SHERBET.
Five lemons, sliced; 4 oz. lump sugar;
1 qt. boiling water. Very fine.
draught UEM03VADE, OR LEMON
SHERBET.
(A cheaper method.)
One and one-half oz. cream of tartar;
1% 02. tartaric or citric acid; juice and
peel of 3 lemons; 2 lbs. or more loaf
sugar. The sweetening must be regu
lated according to taste.
GINGER LEMONADE.
Boil 10% lbs. lump sugar for 20 min
utes in 10 gallons of water; clear it
with the whites of 6 eggs. Bruise %
lb. common ginger, boil with the liquor,
and then pour it upon 10 lemons, pared.
When quite cold put it in a cask, with
2 tablespoonfuls of yeast, the lemons,
sliced, and % oz. isinglass. Bung up
the cask the next day; it will be ready
in two weeks.
imperial drink for families.
Three oz. cream of tartar; juice and
peel of 3 or 4 lemons; 2 lbs. coarse
sugar. Put these into a gallon pitcher
and pour on boiling water. When cool
it will be fit for use.
LEMONADE.
(Use large bar glass.)
Juice of % lemon; 1% tablespoonful
of sugar; 2 or 3 pieces of orange; 1
tablespoonful of raspberry or straw
berry syrup. Fill the tumbler full with
shaved ice, the balance with water, and
ornament with fruits in season.
LEMONADE.
j Rind of 2 lemons; Juice of 3 large
lemons; % lb. of loaf sugar; 1 qt. boil
ing water. Rub some of the sugar in
lumps on two of the lemons until they
have imbibed all the oil from them,
and put it with the remainder of the
sugar into a jug; add the lemon juice