Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-08-16

0 o Nj ESTIcIl ECON O MY il
SUMMER DRINKS.

SUMMER DRINKS. > 4A- -
The warm dayswhich are now frequent
make cooling and refreshing drinks bless
ing. For the aid of our readers we do not
know how to make these We trianscribes 4
few recipes from the Pfaiss F;a5arme,. sssE'1. Y
Le,no,.ade.-A1low or lemons, accord
ing to their size and juiciiless, to each quart
Of wafer, and about 2 tablespoonfuls Of sl,-" sll, /"
gar to each lemon. Roll2the lemons, ,intil
soft, then slice them upon the sugar anet
mix al we'll together. pressing the. lemon /
to extract the juice; add very little water
and let stand for twenty minutes. Add tho
remainder Of the water; stii thoroughly
and pour out. Oranges substituted for u
portion Of the lemons give a delightful 1,fla-.
'vor;; in this case lessen the quantity of su-
gar. VI" ~ 5ffs7h" S+.@ t}#tfA ~ eVi 49,
stratsbc,,y she,bet Mash a.'qcu quart Of rripp ripe
strawberries until they are smooth paste:
add to them the juice Of / lemon and pint.
of water. Let all stand tor three hours,
then strain it through 4 cloth apon three
fohrths Of 4 pound Of powdered sugar stil:
wen ana setit iii tie ice for tive. Or three
hours o., add pounded Ice anil drink at
once. 'rlie jtlice Of red raspberl'ies substi-
'tuted for strawberries makes, Il delicious
drink. t't37t I3 348A ai'' e4s" T. tat3ta'f A'
I Rasp5erty Tsnegaa,.- Brhise a,qnart Of ripe
raspberries and pour over them Ii quart Of
cider vinegar; let them stand twenty y-foni.
hours then strain the liquor over a QUART
Of fresh bearies, well bruised. On the fol
lowing day do the same, bnt do not squeeze
the .sersies wIiil ssiainis,s, rs that woulsl'
cause fermentation to take place. Wet 4
canvas bag in the liquor then strain the
juice place on tie stove; stir well, ana les
sinslner for fifteen lrainiltes then skim, ana
when cold, bottle It, TWo teaspoonfals OF
this syrup to Il glass Of water make 4 whole
solne md very pleasant drink. Cufrant 81
blackberry vinegar can bc made mas the same -
way. II. 5.ss.' u 'f' IT, :. s.
I Gssysl IA hasnllesss drink mink and ex-
cellant III \ harvest flela IS made is follows;
Tos gallons Oh ~ater put B ounces Of
powdered ginder and !. poantls ot Loaf SUI
gar boal I'LL for one hnui; add the beaten
whites of 4 eggs and skim we'll. Strain the
liquor into stone jar ana let it stand to
cool; thsn a,Al the strained i,Iee Of 5 lem
ons and the peel cut very thAls poar q d uar-.
ter Of n teaspoonf,al ofiyeast en a slice nof
toasted bread : put this in q jar. eoyer with
a thick cloth and let stand fortwo on three
lays Strain it,again through . Thick cloth
and bottle. ID will be ready for ase four.
days sfter be4tling.ii More ginger can be-
Hl,letl II desirable. pse I'D 9a4 fii ssls
Lessoaa ---sSlice a lemon, carefully re,
renloving the seets and thick White part Of
ths.skin; added to the yellow part of tho
Irind and the pulp, ounce Of tartaaie acid
4 ounce of braised ginger root, and 2,
Iponn,ls Of white sugar. Poar upon these
ingredients ? gallons Of boiling water anti
Ilat stand nntil lakewarna; then ada l tea
fIcppful OF flhoma-inatls yeast ant bet it stnna
where it will keep % she same temperatures
for several lcuFs. Bottle and cork. tightly /
itfcan be used in two days after. aial 81 81
81 e,fel 919 t9ia I@ #H f. e53gii Q3hgc