Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-07-15

poItdnL pIOuucts Tor the formation OF
beverages, an acid juice, and an aromatic
stomachic oil contained in the rind.
Lemon-juic is a slightly turbid, very
sour liquid, having 9 pleasant flavor
when diluted. 1t contains considerable
quantity of gummy mucilage, which
causes it to become mouldy on exposure
to the air. 1t is capable of furnishing
large number of calculated drinks, which
are exceedingly useful in allsying thirst,
and are most valuable for their anti scor-
bu ic properties.
In making any kind Of lemonade, The
proportions given need not BE adhered TO,
but the quantities ordered may be in
creaseased or lessened to suit the taste.
For quart of lemonade, take six lemons
and quarter of pound of sugar, rub
off part of the yellow rind of the lemons
on to the sugar, squeeze the juice on to
the latter, and pour on the water boiling
hot; mix the whole, and run through
flannel jelly-bag.
Lemons are not always to be procured,
especially on journey, and we have,
therefore, much pleasure in drawing at
tention to the following useful directions
for making portable lemonade:
EXCELLENT PORTABLE LEMONADE. -
Rasp with quarter of pound of sugar,
the rind of fine, juicy lemon; reduce
the sugar to powder, and pour it on the
strained juice of the fruit; press, the mix
ture into jar, and when wanted for use,
dissolve tablespoonful of it in glass
of water; it will keep a considerable
time. If too sweet for the taste of the
drinker, a very small portion of citric
acid may be added when it is taken.
MoCK-LEMoNADE.-A cheap substitute
for lemonade may be made as follows:
Tartaric acid, quarter of an ounce; So
gar, six ounces; essence of lemon, drop
ped On the sugar, about four or five drops,
boiling water, two pints. This, allowed
to stand till cold, makes 8 wholesome,
cooling, summer beverage, economical in
its cost, but the flavor is not equal to that
prepared from lemon JUICE.
ANOTHER Nook LEMONADE. "A mock
Lemonade of superior flavor may be made
by using the acid prepared from lemons,
citTiC acid, according to the following
recipe: Citric acid, a quarter of an ounce;
essence of lemon, ten to twenty drops;
syrup, half pint; boiling water, as much
as may be required. This preparation is
expensive, and is.not equal TO lemonade
from fresh lemons, which should always
be preferred when they can be obtained.
PLAIN ORANGRADE.-Orangesde should
be made in precisely similar manner to
lemonade, using China oranges instead of
lemons; but as there is less acid in this
fruit, much larger proportion of juice
is required, and however prepared, this
beverage is rather insipid, and is inferior
to the following:
ORANGE LEMONADE Take &ree China
oranges, one large lemon and two or
three ounces of sugar; rub off some of
the peel on to the sugar, squeeze on the
juice, and pour on two pints of boiling
water; mix with the whole and strain.
IaPERIAL may be regarded as sort of
mock lemonade; it forms cheap, whole
some cooling summer beverage. Two
recipes are added, the first being the bet
ter of the two. No. l. Cream of tartar,
half an ounce; one lemon cut in slices;
white sugar, half pound; spring water,
three pints. Mix and allow them to
stand for an hour or two before use, as
the cream of tartar dissolves but slowly.
No. 2. Cream Of tartar, quarter of an
ounce; lemon peel and sugar to suit the
TASTE; boiling water, two pints. Mix and
allow to stand unil cold.
LEMONADE A La SOYKR-Put q quart OF
water in stew-pan TO boil, into which
put two moist dried figs, each split in
two; let it boil quarter of an hour,
then have ready the peel OF lemon,
taken off rather thickly, and the half of
the lemon cut in thin slices; throw them
into The stew-pan aid boil two minutes
longer, then pour it into a jug, which
cover closely with a paper until cold,
then pass il through a seive; add tea
spoonful of honey and it is ready for
use.
ORANGEADE LA SOYER-Proceed as
for lemonade, but using the whole of the
orange, q little of the peel included,
sweetening with sugar candy, and adding
q teaspoOnful of arrow root, mixed with
little cold water, which pour into the
c,iiing liquid at the same time you put in
the orange. The arrow-root makes it
very delicate.
SUPERIOR LEMONADE A LA SOYER.-
Take the peel of six lemons, free from
pith, cut it up in small pieces, and put it
with two cloves into a bottle containing
half pint of hot water, place the bottle
in a stew. pan with boiling water, and let
it stand by the side of fire for one or
two hours, taking care it does not boil;
then take half pint of lemon juice, half
3 pint of syrup, if none, use plain syrup,
or sugar, ia like proportion, adding few
drops of orange flower water, add the in
fusion of the rind, which has been previ-
Ously made, and allowed to become cold;
stir well together, and add two quarts of
cold water.
GINGER BEER White sugar, one pound
and half; bruised ginger, one ounce;
cream of tartar, three ounces; one lemon,
shred; boiling water, one gallon and a
half; yeast, one ounce. Prepare as
No. l.
SPRUCE BEER - WHITE SPRUCE. -Su-
gar, six pounds; essence of spruce, six
ounces; boiling water, ten gallons; yeast,
eight ounces. Mix together, fermert for
d few hours, ard cork tightly down in
e ne bottles.
SPRUCE BEER - BROWN-SPRUCR. - Is
made in the same manner, an equal guam
tity of trescle being used instead of the
sugar.
EPFERvEsCING FRUIT DRINKS. - By add
ing small quantity of any of the fruit
syrups, as lemon, raspberry, pineapple,
apricot, cherry, etc, to the water in
which the acid of the soda powders is
dissolved, a variety of the most delicious
summer beverages may be made.
VERY GOOD BLACK CURRENT VINE
To every three quarts of the current juice
put the same Of unboiled wster, and to
every quart of this again add ore pound
of moist sugar. Put it into q cask, and
keep out little to fill up with afterward.
If the cask be placed in warm, dry
room, the liquor will ferment of itself.
When this has taken place, skim off the
refuse, and fill up with the juice set aside
for the purpose. When the working has
ceased, pour in three quarts of brandy to
forty Of the wine. Stop it up closely for
ten months; then bottle it, and after