37 / 78
nun
BEYDA.GE&
ST,
....
'
CHERRY WATER
' ':
:·;'-'..
Is
prepared
in
a similar manner, but the stones
should be crushed, so as
alao
to
obtain
the
flavor
of
the kernels. ·
· ·
APRICOT AND PEA.CH WATER
Are prepareclin
the
same way,-or they
may be
made from the
jam,
using
a.
few
bitter
almonds
(peach- stone
kemeb) to
give
the
required
fla-
vor.
·
N.
B. Any
of
these
drinks may be
made
by
using jam instead of fresh fruit, or from
the
syrups,
which merely
require
the addition of
lemon juice
and
cold water.
Many persons
pre·
pare these
drinks
by
boiling
the
juice, obtain–
ed
by
pressing
the fruit-
through
a hair sieve ;
with
a
little water ; straining
it
through a
:flannel
bag, · and
adding
u much
syrup-·
or
su~,
lemon
juice,
and -nter,
as
may
be
re–
quired
to
make a palatabl&
drink,
which ahould
. lie
perfectly cold
befoJoe
Ute.
~-
:;
.··....
,~; ~- r
.' .
SPRING FRUIT BHEllBET.
Boil
six or eight
at.icb
of.. ()lean rhubarb,
or spring fruit, ten minutes, in a quart of
wa- .
ter ; strain the
liquor
-into
a jug, on
to
the
peel · of a lemon cot
thin,
aDd
a sufficient
quantity of
8Uh'31' ;
let
it
stand
till
ooldj
and
it
is
fit
to drink.