31 / 78
;
31... ..
if
none, use
plain,_.syrup,
or
-sar
ju
like
~
.
/
portion, adding a few
drops
of
oran~ower
water ; add the
infusiOn.
.o(.dle
rind ·
which
bae
been previously made,
·:md
allowed
to
become
cold ; stir well
together,
and.
add
two quarta of
cold· water.
BARLEY L&MONADK.
Put a quarter
or
a
powid. .
ot
sugar
into
a ' '
small
stew-pan,
with
half
a
pint
of water,
which ·.
boil about ten minutes, or until forming a
thlck_. ·
ish
syrup ; then
add
the
rind
or a
fresh lemon .
and the
pnlp
of
two ;
let it
boil two minutes
lon15er,
when
add
iW'o
Cl.uat'ta
of barley-water,
macte
without
sugar
and
lema ;
boil
tiT&
min,.
utes
longer,
pe.ss
it
throa.gh
a
hair
sieve
into
a., .
jug;
which
cover with a
paper,
ma.king
a
hole
in
the centre to
let
the;heai.
tlamaah:
when
cold, •..
it
is
ready
:fOr use;
j£
po.$
coia
into
a
boWe,., ·
and well
Corked dowu, il
woUI
keep
good
18Y- .:
e!l-1
days.
1
·i..:
~ · ·.~·..:~·:
c
\~~· -~t
'!...
t
t· ·-
.. ·: . . ..
ft
~-
•.
..
~.
'.
•
't .._:
·~
:.
· Barley
~
i.
~ ~the ~
man-·
ner, substituting
the
rilld
·ad
juice
or oran–
ges ;
the juice
of
a.
lemon.
ia·additioo,
is
an.
unprovemeDt.
..
. . ,, .
i;.
,, ·.
. .
,
-
r. r:- ..
~·
· ·. ··/
'"*".:;
1,.... , ;
·
"'
·?'
..
-,;