Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1866-07-14
Pleasant Summer Drinks.

All must admit that good water is tho
best and most wholesome beverage to quench
thirst, and meny people never drink any
thing else; but the great majority indulge in
other drinks, too many of them strong drink,
greatly to their injury in body, mind and
pocket. But there are many comparatively
harmless beverages, which are very good if
properly made. Some of these I herewith
send to the readers of the Telegraph, and
having tried them can speek many good
words in their favor. They are very agreea-
BILE and cost little.
CHEAP SMALL BEER.-To twelve quarts
Of cold water, add pint and a half of strong
hop ten, and pint and half of molasses.
Mix it we'll together, and bottle it immedia-
tely. 1t will be fit for use the next day, if
the weather is warm.
SPRUCE BEER.--Allow an ounce of hops
and spoonful of ginger to a gallon of wa
ter. When well boiled, strain it, and put in
a pint of molasses, and half an ounce or less
of the essence of spruce when cool, add
teacup of yeast, and put into clean, tight
cask, and then let it ferment for day or two.
then bottle it for use You can boil tho
sprigs of spruce-fir in place OF the essence.
GINGER BEER QUICKLY MADE.-A gallon
of boiling water is poured over three quar-
lcIS VI pOuHu vi lodl SuSdT, Oue OUNCE Ol
ginger, and the peel of one lemon when
milk-warm. the juice of the lemon and
spoonful of yeast ore added. 1t should DO
made in the evening, and bottled next morn
! ing in stone bottles, and the cork tied down
with twine.
| Good brown sugar will answer, and the
lemon may be omitted, if cheapness is re.
quired.
MEAp.-To each gallon of water put four
pounds of honey boil it one hour; when
! the scum has done rising, pour the liquor
into tub, and when cool put toast with
yeas. spread over it into the tub allow it to
stand until next day then pour into a cask
and put the bupg lightly over it; let it stand
one year in the barrel.
NECTAR Take two pounds Of raisins,
chopped, and four pounds of loaf sugar, and
put them into spigot-pot; pour two gal
Ions of boiling water upon them. The next
day, when it is cold, slice two lemons into
it. Let it stand five days, stirring it twice
a day. Then let it stand five days more TO
clear; bottle it, put it into cold cellar for
ten days, and it will be fit to drink.
SnUP OF CURRANTs.- ripe curran,s,
and put them into stew-pan over the fire,
so that they get hot and burst; press them
through sieve, and set the liquid in a cool
cellar for thirtysix hours; then strain it
through cloths, sweeten with loaf sugar, and
bottle for use. The juice of cherries and
raspberries may be prepared rs above. The
sirup, mixed with spring water, makes G re-
freshing summer drink.
ORASGEApE.-Roll and press the juice
from the oranges in the same way as from
lemons. 1t requires less sugar than lemonade
The water must be pure and cold, and then
there can be nothing more delicious than
these two kinds of drink.
ORANGE WATER.-Slix with a quart of
spring water the juice of six sweet oranges
and that of two lemons; sweeten with cap
ilaire or sirup. This water iced is a deli
cious evening drink.
MILK PUNCH Crate six oranges and six
lemons with loaf sugar; pare them very
thinly, and steep the peel for day in bot
tie of rum or brandy; squeeze the oranges
and lemons upon two pounds OF LOAF sugar,
including that with the peel flavor, and pour
on it four quarts Of water and one of new
milk, both boiling; strain the rum or brandy
from the peels into the above, and run il
through jelly bag till clear, when bottle
and cork Ge11,datoun ItL
RASPBERRY VINEGAR.--Every housekeeper
should endeavor to have at least a small
quantity of this delightful beverage. In
cases of fevers it is indispensable, and will
often quiet and soothe when nothing else
will Put two quarts of red raspberries, nice
and fresh, into a jar, and pour over them a
quart of good vinegar. Let itstand twenty
four hours. Strain through flannel bag.
Pour this liquid over two more quarts of
fresh berries and again let it stand twenty
four hours. Strain again. Allow lb of
loaf or good white sugar to every pint Of
juice. Stir well into the liquid, put into a
stono jar, cover closely, and set 20 stand in
kettle of boiling water to be kept boiling
for an hour. Strain IL, and bottle ready for
use A teaspoonful TO tumbler Of cold
water is the manner of using it.