Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1861-07-20
Rfttpes, It..
Summer Beverages.


Water is the best beverage to ouench
thirst and preserve the system iu perfect
health. But this requires pure, sweet. whole
some water and such beverage is not often
found therefore, substitutes or antdotes are
sought out People who decline entirely the
use OF these, must be very particular to
clarity the water they use and it would be
well if this we're done by all.
CHEAP SMALL BKER-To twelve quarts of
cold water, add pint and half Of strong
hop tea, and plot and q half of molasses.
Nix it we'll together, and bottle it immedi-
ately. 1t will be fit for use next day, if the
weather is warm.
SPRUCE BERR.-Allow an ounce Of hops
and spoonful of ginger to gallon OF water.
When well boiled, strain it, and put in a
pint of molasses, and half an ounce o. less of
the essence of spruce when cool, add tea
cup OF yeast, and put into clean, tight cask
and let it ferment for a day or two, then
bottle it for use. You can boil the eprigs OF
spruce. fir in room Of the essence.
GINGER BEER Quickly MADE.-A gallon
of boiling water is poured over three quarters
Of pound of loaf sugar, one ounce OF ginger,
aud the peel Of one lemon when milk warm,
the juice o; the lemon and a spoonful of yeast
are added. 1t should be made 10 the evening,
%.
and the cork tied down with twne.
Good brown sugar will answer and the
lemon may be omitted, if cheapness is re.
quired.
EAU SUCRE.-Sweeten boiling water with
sugar to your taste. This beverage is much
used by French Ladies. 1t is considered
sophoriic, and good for fstigued or weak
| nerves.
MEAD-To each gallon of water put four
pounds of honey boil it one hour; when the
scum has done rising, pour the liquor into a
tub, and when cool put a toast with yeast
| spread over it 10 the tub allow it to stand
until the next do; ; then pour it into o cask
and put the bung lightly over it let it stand
one year in the barrel.
NEorAR.-Take two pounds Of raisins,
chopped, and four pounds of loaf sugar, and
put them lnto spigot-pot ; pour two gallons
OF boiling water upon them. The next day
when it is cold, slice two lemons into it. Let
it stand i've days, stirring it twice a day.
Then let it stand i've days more to clear :;
bottle it, put it into cold cellar for ten days,
and it will be fit to drink.
SIRUP OF CURRANTs.-Pick ripe currapts
and put them into stew. pan over the fire,
so that they get hot and burst press them
through seive, and set the liquor into cool
cellar for thirty six hours; then strain it
through cloths, sweeten with loaf sugar, and
bottle for use. The juice OF cherries and
raspberrles may be prepared as above. The
strip, mixed with spring water, makes q
refreshing summer drink.
ORANGE WATER.-Mix with a quar-. OF
spring water the juice of six sweet oranges
and that OF two lemons sweeten with capl-
laire, or srup. This water iced is delicious
evening drink.
ORGEAT,-Blanch one pound OF sweet and
one ounce OF bitter almonds, and pound them
in marble mortar with water enough to
prevent oiling; then mix with them one pint
of spring water and quarter of pint of rose
or orange. flower water; rub through lawn
sieve, aud to the liquor add two pounds OF
loaf sugar boil together and skim, and when
cold bottle it. For use, shake the bottle,
and pour tablespoonful into tumbler OF
cold water.
MILK PUNcH.-Grate six oranges and six
: lemons with loaf sugar; pore them very
thinly, and steep the peel Cor q day in bot
tie OF rum or brandy; squeeze the oranges
and lemons upon two pounds Of loaf sugar
, including that with the peel favor and pour
on 1t four quarts of water and one of new
milk, both boiling strain the ram or brandy
from the peels into the above, and run i,
through jelly bag till clear, when bottle and
cork it.
DELICIOUS MILK LEMoNADE.-Dssolve six
ounces OF loaf sugar in pint of boiling water
and mix with them quarter pint OF lemon
> juice and the same quantity of sherry then
, add three.qaarters Of pint Of cold milk, sti
the whole we'll together, and pass it through
: ajelly bag till clear Germantocn Tele
) graph.