The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1883-07-11

proves most summer drinks, and, where Toe
is not to be had, the jugs or bottles should
be set in large pail of salt and water in the
cellar, for salt and water is colder than wa
ter alone. The Indian plan OF cooling water
by keeping it in porous earthenware, from
the surface of which evaporation continually
goes on, is not made reasonable use of in
this country. Porous earthenware is very
easy TO get and the water In such vessel
set in the basement in draught will soon
be lowered several degrees of temperature.
Perhaps 1t is not superluous to add warn
ing against making these drinks too sweet.
The sugar only excites thirst instead of
quenching 1t, and though, of course, ind-
vidual taste varies immensely, it is very
common fault, as much in Misunderstanding
drinks as In claret and champagne cup.
Oatmeal Drink-Mix one-half pound of
oatmeal with five gallons of cold water, boil
1t for half an hour, and strain 1t through
rather coarse gravy-strainer; add brown SUI
gar to taste while hot. 1t is very much inn
proved by the addition of one-half ounce of
citric acid or one ounce of tlrtarc acid.
The thinly cut rind of two or three lemons
or oranges may be boiled in it, or still
cheaper fiavorlng is to add, before boiling,
bit OF cinnamon stick or few cloves. To
be served cold.
Rice or Barley Dripk-Make as above, us
ing broken rice or pot barley in the place of
oatmeal.
Lemonade--One ounce tartaric acid, one
pound loaf sugar, one pint of boiling water,
and twenty or thirty drops of essence of
lemon. To be kept in bottle and mixed
with cold water as desired. Or, boil the
rinds of two lemons in two quarts of water
for ten minutes, add two ounces of citric
acid, the juice of the lemons, and q. pounds
OF sugar. This also is to be mixed with
water, and will keep, though not so long as
the preceding. Slice the whole of lemon
into JUG, taking away all the pips and all
the pith. Add sugar to taste, and pour
boiling water over. Let it stand at least
twenty-four hours, to extract all the flavor
of the fruit, and fill up with cold water If
needed. Some persons like the juice of an
orange and very small piece of peel added
to each six or eight lemons; it gives slight
ly bitter flavor.
Apple Water-Slice some we'll favored APP
PIES in large jug. They need be neither
peeled nor cored. Add three or four cloves
and strip of lemon peel and pour boiling
water over. Let it stand twenty-four hours.
1t will be drinkable in twelve hours or less
Currant Water-Put one quart of red cur
rants and half-pint of raspberries, with
two quarts of water, over very slow fire, 10
draw the juice, for half an hour. They
must not boil. Strain through hair sieve
and add another quart of water, in which
about three-fourths of pound of sugar has
been boiled to syrup. Other fruit may be
used in the same way.
Currant Vinegar-Put into large basin
two quarts of black currants, well bruised,
and one pint of the best vinegar. Let it
stand three or four DAYS and then strain it
into an earthen jar, add II pounds of lump
sugar; set the jar In a saucepan of cold wa
ter and boil for an hour. When cold, BOTTLE
1t is better If kept for a year. Raspberry
vinegar may be made in the same way, but
double the quantity of fruit is added, the
second two quarts at the end of the first
three days.
Raspberry Acid-Take any quantity of
raspberries, put them into Jug, cover them
with water previously calculated with tar
taric acid to the sharpness of lemon juice
let them remain twenty-four hours, then run
the liquor through a sieve, taking care not
to bruise the fruit To each pint of the
clear liquor add II pounds of pounded loaf
sugar; stir 1t frequently. When the sugar is
quite dissolved, the syrup must be bottled.
The whole process must be cold. The pro-
portions are twelve POI nds of raspberries,
five ounces of acid, two quarts of water.
Ginger Beer-Pour three gallons of boil
ing water on p pounds of preserving sugar,
three ounces of bruised ginger, aud four
lemons cut in very thin slices. Let it stand
till nearly cold, then add dessert spoonful
OF brewers yeast spread on toast. Let 1t
stand all night, then strain and bottle An
other way Is to take one pound of sugar, one
ounce OF ginger, one half-ounce of tartaric