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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.
243. 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.
244. 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
immediately,
and shake. As soon the the crystals are
dissolved, the nectar is fit for use. It may be colored with
a small portion of cochineal.
245. Raspberry, Strawberry, Currant or
Orange Effervescing Draughts
T ake 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
tartaric acid. When cold put it into a bottle, and keep
it well corked. When required for use, fill a half-pint
tumbler three parts full of water, and add two table–
spoonfu ls of the syrup. Then stir in briskly a small tea–
spoonful of carbonate of soda, and a very delicious drink
will be formed. The color may be improved by adding
a very small portion of cochineal to the syrup at the time
of boiling.
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