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Lemon,
Lime,
Mint,
Etc.
dr.;
citric
acid,
1
scruple;
fill
the
bottle
with
aerated
water.
4.
—
Lemon
juice,
1
oz.;
orange
juice,
2
oz.;
granulated
sugar,
4
teaspoonfuls;
shaved
ice,
J^
glass.
Mix
in
some
soda
by
stirring,
strain
into
12-oz.
glass
and
fill
with
coarse
stream
of
carbonated
water.
Effervescing,
or
Aerated,
or
Sherbet.
—
a.
—
Mix
1
lb.
of
syrup
of
orange
peel,
1
gal.
water
and
1
oz.
citric
acid,
charge
strongly
with
carbonic-acid
gas
with
a machine.
b.
—
Syrup
orange
juice,
%
oz.;
aerated
water,
J^
pt.
c.
—
Mix
1
lb.
syrup
of
orange
peel,
1
gal.
water,
and
1
oz.
citric
acid
and
charge
it
strongly
with
carbonic-acid
gas
with
a
machine.
d.
—
Syrup
of
orange
juice,
%
fl.oz.;
aerated
water,
Hpt.
Raspberry
1.
—
Add
to
1
qt.
fresh
ripe
berries
the
juice
of
1
lemon
and
1
tart
orange.
Bruise
with
a
wooden
spoon,
add
1
pt.
of
water
and
let
it
stand
an
hour;
meanwhile
boil
%
lb.
of
sugar
with
1
qt.
of
boiling
water
and
let
this
become
cold.
Rub
the
fruit
through
a
fine
sieve;
add
to
the
syrup
and
serve
with
shaved
ice
in
glasses
or
simply
chilled.
Currants
may
be
used
in
the
same
way.
2.
—
Raspberry
vinegar,
2
oz.;
sugar, 1
tablespoonful.
Fill
8-oz.
glass
with
coarse
stream.
93