27 / 78
~
the
an
rind.
sour
ted
j
my
!L~:
are
are
oper·
~-
sim·
small
o
the
ich
is
orni;
e
for
y
be
27
".
;.
ARTWICIAL LEMON..JUlCE
;...
-...,./
Is
{>repared by
~lring_~. ~ms-;,f
C?J!":–
tallized citric acid
in
a
wirul
pi.rit
of water,
8nd
flavoring with
&
drop
of
essence of lemon
dis–
solved in a. tea-spoonful of spirit. This prepa-
1·ation is
Iese
apt
to-
undergo
decomposition
than the genuine juice,
but
is
much
more
ex·
pensive ; and experience
at
sea. has
proved
it
to
be
very inferior
to the. recent juice
in
its
anti.scorbutic properties.
PLAJN
LEMONADE.
In
making any
kind of
lemODll.de,
the
pro–
)>Ortions given need not
be
adhered
to,
but
tho
quantities
ordered
may
be
increased
or leseened,
to
suit the
taste.
. . .
- .
For
a
quart
of
lenionade,
take
si.1:
lemom,
and a quarter of a
pound
of
sugar ;
rub
off a
part
of
the
yellow
rind
or
the
lemom
on
t.o
the sugar ; squeeze the
j11ice
on to
the
latter.
and pour on the water
lioiling
hot
i ·
mix
the
-whole, and run
it
through a ilannel
,Jelly·batf. ·
When lemons are
not
to
be
obtained,
Iem·
ona.de
is
readily
made
by
us~
the s,rrup
of
lemons
(page
•48),
which
_aim.ply
reqwres
.·the
addition of water.
EXCELLENT PORTA.BL& LEMONADE.
Rasp, with a quarter
of
.
a
pound
or
'sugar,
the rind of a
fine
juicy
lemon ;
reduce the
sugar to
powder,
and
pour
on it the
strained
juice of
the
fruit ;
preu the
mixture
into a
jv,
.
.