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D'FDVBSCilr& BKVBRAGJllS.
LEMON AND JLl.LI, OR. sliERBET OP THI!·
SHOPS.- -
I
•'- ,
._..,.
.....
Ground or finely powdered white sugar, halt
a.
pound
j
rw<lered tartaric acid and carbonate .
of
soda.,
o each
a
quarter of
a.
pound ;
es–
sence of lemon,
thirtj
to fifty
drops ;
all the
powders should
be
well dried ; add the essence
to the sugar, then add the other powders, and
well
mix.
One
tea-spoonful
in
a
tumbler of
water.
This
preparation must
be kept
very
dry
in
a tightly stopped bottle.
GINGER BEER. - No. L
White sugar, five P?unds
i
lemon
juice,
one _
quarter of a pint ; honey, one quarter of
a
pound ; ginger,
bruised,
five
ounces
i
water, four
gallons and
a
hal£ ·
Boil
the ·ginger
in
three .
qu.arls of the water for half an hour, then
dd · .
the
su~,
lemon
juice,
and
honey,
with the - .
remainuer of the water, and
strain
through • ;
cloth. When cold,
add
the quart.er
of
the
white
of
a.n
egg,
and
a
small
tea-spoonful
of
eeaence
of lf'mon ; let the whole stand four
days,
and
bottle.
This will keep
many
months.
·
GINGER BEER-No.
2.
White sugar, three pounds
i
bruised
ginger,
two ounces; cream of tartar, one ounce; fool'
lemons, shred ; boiling water, four gallons ;
al-
J.
low the whole to soak for two hours,
then
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