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LEMONADE FOE BOTTLING.
173
of water; mix with it ^ gallon of vinegai' and ^ gallon oi
lemon-jnice. Filter.
254. Lait de Vecchia. (Milk of Teechia.)
lb. ofroasted cacao.
I lb. ofcinnamon.
1 lb. of carrot-seed.
Ground; macerate for 24 hours with 3 gallons of alco
hol, 95 per cent, and 3i gallons of water (see No. 6).
Distil from ofl' the water 3 gallons of flavored sjiirit, then
add 20 lbs. ofsugar dissolved in SJ gallons ef water. Fil
ter. (See No. 3.),
255. Lemonade Effervescing.
t
10 ounces ofpowdered tartaric acid.
4 lbs.6 oz., do. sugar.
1 drachm of oil of lemon mixed together; keep it dry;
mark it No. 1.
10 ounces of bicarbonate ofsoda.
4 lbs. 6 oz. ofpowdered sugar.
1 drachm of oil of lemon mixed together; keep dry;
mark it No.2.
Direction: i ounce of No. 1 in one tumbler of water;
dissolve l ounce of No. 2, put in another tumbler mixed,
gives a splencUd lemonade.
i )
256. Lemonade for Bottling.
10 ounces of citric acid.
15 lbs. ofsugar.
160 drops of oil oflemon.
Rub the sugar with the oil oflemon;mix in the powder
ed citric acid, dissolve the whole in 9 gallons of water.