86 / 256
86
EASPBEKRY
EFFEEVESCIiN^G
DRAUGHT.
ade
be
desired,
one ounce
of carbonate
of
soda
must
be
added
to
the
above.
232.
Draught
Lemonade,
or
Lemon
Sherbet.
Four
lemons
sliced,
four
ounces
of
lump-sugar,
one
quart
of
boiling
water.
Very
fine.
A
cheaper
drink
may
be
made
thus
:
—
One
ounce
of
cream
of
tartar,
one
ounce
of
tartaric
or
citric
acid,
the
juice
and
peel
of
two
lemons,
and
half
a
pound,
or
more,
of
loaf-sugar.
The
sweetening
must
be
regulated
according
to
taste.
233.
Imperial
Drink
for
Families.
Two
ounces
of
cream
of
tartar,
the
juice
and
peel
of
two
or
three
lemons,
and
half
a
pound
of
coarse
sugar.
Put
these
into
a
gallon
pitcher,
and
pour
on
boiling
water.
"When
cool,
it
will
be
fit
for
use.
234.
Nectar.
One
drachm
of
citric
acid,
one
scruple
of
bicarbonate
of
potash,
one
ounce
of
white
sugar,
powdered.
Fill
a
soda-
water
bottle
nearly
full
of
water,
drop
in
the
potash
and
sugar,
and
lastly
the
citric
acid.
Cork
the
bottle
up
im-
mediately^
and
shake.
As
soon
as
the
crystals
are
dis-
solved,
the
nectar
is
fit
for
use.
It
may
be
colored
with
a
smaU
portion
of
cochineal.
235.
Raspberry,
Strawberry,
Currant,
or
Orange
Effervescing
Draughts.
Take
one
quart
of
the
juice
of
either
of
the
above
fruits,
filter
it,
and
boil
it
into
a
syrup,
with
one
pound
of
pow-
dered
loaf-sugar.
To
this
add
one
ounce
and
a
half
of
tar-
taric
acid.
When
cold
put
it
into
a
bottle,
and
keep
it
well
corked.
Whon
required
for
use,
fill
a
half
pint
turn