Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-07-06
HOWE TOPICS.
Cheap summer Drinks.

HOWE TOPICS.
Cheap summer Drinks.
The strongest practical argument
against total abstinence is tho difficulty of
obtaining any non-alcoholc beverage at
once cheap and palatable. Many people
do not like water, and even if they did,
not all water is particularly wholesome,
while hard workers always declare that
water alone does not quench thirst. Hay
makers, for example, never will drink
water they often drink more beer than
is good for them, but they will drink I'M
intoxicating beverages il these are sup
piled to them. A lump of ice improves
most summer drinks, and, where ice is
not to be had, the jugs or bottles should
be set i'll large pail of salt and water
in the cellar. for salt and water is colder
than water 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 tho
basement i'll n draught will soon be low
cred several degrees of temperature.
Perhaps it is not superiluous to add n
warning against making these drinks too
sweet. The sugar only excites thirst in
! stead of Quenching it, and though, of
course, individual taste varies immensely,
it is a very common fault, as much in un-
intoxicating drinks as in claret and cham
pagne cup.
Oatmeal Drink-Mix one-lialf pound
of oatmeal with five gallons of cold wa
ter, boil it for half an hour, and strain it
through rather coarse gravy-strainer
add brown sugar to taste while hot. 1t
is very much improved by the addition
of one-half ounce of citric acid or one
ounce of tartaric acid. The thinly cut
rind of two or three lemons or oranges
} may be boiled in it, or still cheaper
tlavoring is to add, before boiling, bit of
cinnamon stick or few cloves. To be
served cold.
} Rice or Barley Drink-Make as above,
using broken rice or pot barley in the
} pllce of oatmeal
Lemonade-One ounce tartaric acid,
one pound loaf sugar, one pint of boil
ing 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 . pounds Of sugar. This
J also is to be mixed with water, aud will
keep, though not so long Ms the preced-
ing. Slice the whole of lemon into a
jug. taking away all the pips and all the
| plth. Add sugar to taste, and pour boil
!, ing water over. Let il stand at least
twenty-four hours to extract all the flavor
J of the fruit, and fill up with cold water if
needed. Some persons like the Juice of
an orange and a very small piece of peel
added to each six or eight lemons it
) gives slightly bitter flavor.
: Apple Water-Slice some well-ilavorcd
apples in a large jug. They need be
neither peeled nor cored. Add three or
four cloves and II strip OF lemon peel and
pour boiling water over. Let it stand
: twenty-four hours ii twill be drinkabe
in twelve hours or less.
! Curraut watcr--fui one quart of red
l currants aud u half-pint of raspberries,
r with two quarts of water, over Il very
slow fire, to draw the juice, for half an
, hour. They must not boil. STRAIN
, through II hair sieve and add another
, quart OF water in which about three
, f4nrths of n pound of sugar has been boil
ed to syrup, Other fruit may be used
in the same way.
7 Curant NinoSm-Pnt into large ba-
sin two quarts Of black currants, well
, bruised, and one pint Of the best vinegar.
4 Let it stand three or four days, and then
1 strain ii into an ,arthen jar, add Il pounds
r of lump sugar set the jar III Il saucepan
of cold water and boil for an hour. When
, cold, bottle II is letter ii kept for n
t year. Raspberry vinegar may be made
l 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
Q raspberries put them into Jug, cover
them with water previously acidulated
l with tartaric acid to the sharpness o! lem
! on juice ; let them remain twenty-four
| hours, then run the liquor through Il
e sieve, taking care not to bruise the fruit.
o To each pint of the clear liquor add II
t pounds Of pounded loaf sugar stir it
: frequently. When the sugar is quite dis
Q solved, the syrup must be bottled. The
? whole process must be cold. The pro-
portions are twelve pounds of rnspber-
ries, five ounces Of acid, two quarts Of
water.
{ Ginger Beer-Pour three gallons OF
o boiling water on =! pounds OF preserving
y sugar, three ounces of bruised ginger.
Il and four lemons cut in very thin slices
n Let it stand till nearly cold, then add Il
a desertspoonful of brewers yeast spread
b on toast. Let it stand all night, then
It strain and bottle. Another way is to take
h one pound Of sugar one ounce OF ginger,
o one-half ounce of carbonate of soda,
r one-half ounce of tartaric acid, and emo
v quarter ounce of cream of tartar. Well
s pound the ginger, ;.Ut all into an earthen
vessel, add gallon of water not quite
d boiling, let it stand till cold, then put a
d tablespoonful Of BARN ON toast, AMI let it
q stand till the next day. Bottle it, and lay
o it down for two days, when it will be
It ready for use.
y Notes on Household Decoration.
N A new and handsome way to trim the
% edge Of satin pin-cushion is to get IL rib
!. hon of the same shade as the cushion
II cover, gather it just full enough to have
st il ruifle little sew it around the cush-
IS ion and put silk cord over the seam.
y This is also good way TO finish the bot
es toms of the satin-covcred bottles which
accompany the toilet cushion.
ct The ingenious woman without mucl
re money, who is constantly on the lookout
ok for some way by which she may brighter
e, her home at small expense, and who, b.
at the way, is to be met almost everywhere
ny should read this Take your old blacl
l..