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FRUIT BEVERAGES.
FRUIT
drinks
should
be
Inii.de
with
the
jwce
of the fresh
fruit,
when
it
can
be
obtained, in
preference to syrup or jam. These drinks are
readily prepared
according
to the following
di–
rections:-
RASPBERRY WATER.
Pick
a
pint of fresh napberries,
and
rub
them through a sieve ;
.mix the
juice
with
as
~'?-ch
syrup or
sugar
aa
may
be
required
i
!he
JUICe
of
a.
lemon ;
and
a
quart
of
cold
spnng
:~r~ !1ried'1:1:1~~~i~er. a~P. .~~ ~~ ~
.
STRAWBERRY
WATER.
Is
made in
the
same manner. -
· · GOOSEBERRY WATER
In
the
same
manner.
CURRANT WATER
.
.
Is
mo.de from either
red
or
white
currants,
but .
owing to the acid n:i.ture of the fruit, the lemon ·
is
unnecessary. ·
..