173 / 256
LEMONADE
FOR
BOITLING.
173
of
water
;
mix
with
it
^
gallon
of
vinegar
a'.id
|
gallon
oi
lemon-juice.
,
Filter.
254.
Lait
de
Vecchia.
(Milk
of
Vecchia.)
1^
lb.
of
roasted
cacao.
I
lb.
of
cinnamon.
•
}
lb.
of
carrot-seed.
Ground
;
macerate
for
24
hours
with
3
gallons
of
alco
hoi,
95
per
cent,
and
3i
gallons
of
water
(see
'No.
5).
Distil
from
off
the
water
3
gallons
of
flavored
spirit,
then
add
20
lbs.
of
sugar
dissolved
in
of
gallons
of
water.
Fil-
ter.
(See
No.
3.)
255.
Lemonade
Effervescing.
10
ounces
of
powdered
tartaric
acid.
4
lbs.
6
oz.,
do.
sugar.
1
drachm
of
oil
of
lemon
mixed
together
;
k.-^p
it
dry;
mark
it
No.
1.
10
ounces
of
bicarbonate
of
soda.
4
lbs.
6
oz.
of
powdered
sugar.
1
drachm
of
oil
of
lemon
mixed
togethf^r
;
kc^p
dry
mark
it
No.
2.
Direction:
|
ounce
of
No.
1
in
one
tumbler
of
\vater
;
dissolve
|
ounce
of
No.
2,
put
in
another
tum^>ler
pi\:^ed,
gives
a
splendid
lemonade.
256.
Lemonade
for
Bottling.
10
ounces
of
citric
acid.
15
lbs.
of
sugar.
)60
drops
of
oil
of
lemon.
Rub
the
sugar
with
the
oil
of
lemon
;
mix
in
tlie
powder
ed
citric
acid,
dissolve
the
whole
in
9
{gallons
of
wnicr,