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MIXED DRINKS.
39
77. lBoileh Kemonahe.
Put the rind of two thinly peeled lemons in a tea-pot; then
remove the white skin of the fruit, cut them into very thin
slices, remove the seeds; put the slices likewise in the pot, and
add one pint of boiling water; cover the pot well and let it soak
for about ten min-µtes; drink it hot after sweetening with sugar
to taste.
(This lemonade can be very warmly recommended in cases
of cold, before going to bed.)
78. Kcmonallc ®'a)cttSe.
Half an ounce of carbonate of magnesia is ground in one
pint of water; fill the milky fluid into a glass bottle, add half an
ounce of crystallized citric acid, and close the bottle air-tight.
After twelve hours filter the fluid into another bottle, in which
you first place one-fourth ounce of citric acid and two ounces of
sugar syrup; fill the bottle up with fresh water; cork well; fasten
the cork with twine, and shake in order to mix the syrup with
the water, and to dissolve the citric acid, which then sets free
the carbonic acid in the carbonate of magnesia; which acid
makes the lemonade sparkle.
79. ®range iemonahe.
Take one quart of cold water, the juice of three oranges; rub
the peel of them slightly on sugar, add a glass of Rhine wine,
and sweeten at your discretion.
SO.
®range 51Jerbet.
Six ripe, sweet oranges are peeled; four of them cut in pieces
and freed from their white skin and seeds, the other two well
squeezed.
Stir this with one-fourth pound of sugar over a slow fire to
boiling; let it get cool, thin with fresh water, and add the orange
pieces, some drops of
oran~e-flower es~ence
1
and a few lumps
of ice.