1863 The manufacture of liquors, wines, and cordials

MEAD.

259

refined sugar, two pounds ;

acid, eight ounces ;

es-

sence of lemon, one hundred drops.

Mix.

Orangeade or Sherbet. Juice of four oranges, thin peel of one orange, four ounces of lump sugar, three pints of boiling water. Mix. 2. Juice and peel of one large orange, citric acid, half a drachm ; sugar, three ounces ; boiling water, one quart.

Aerated Sherbet Powders in one bottle.

Double re-

fined sugar, one pound ;

powdered orange

peel,

iwelve grains ;

bicarbonate of soda, three and a half

; essence of cedrat, twelve drops ;

Dunces

oil of

orange peel, sixty drops ; tartaric acid, four ounces, The powders must be carefully dried, mixed quickly, and afterwards kept dry arid securely corked. A measure holding near three drachms of the powder ihould accompany each bottle. two grains of bi- carbonate of soda in each blue paper, and twenty- five grains of tartaric acid in each white paper. Soda Powders. Thirty or thirty-

MEAD.

Boil three and a half gallons of honey for a moment, and add it, together with five gallons of boiling water, to twenty gallons of cold water ; then