Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1892-08-26
DRINKS FOR HOT DAYS.

DRINKS FOR HOT DAYS.
During the hot summer weather, when
the slightest amount of work throws the
body into feverish heated state aud the
feeling of thirst is sometimes increased
to an almost intolcrable degree, it is an
exceedingly dangerous practice to in
dulge too freely in the use of cold water.
And yet it is just the very time of all
others when we feel inclined to consume
the most, owing, probably. to the waste
caused to the system through persplra-
ton. This waste must needs be made
up for in some way or other but it be-
hooyes us to be careful how we do it.
To those housewives who have to over
look the comfort and we'll being of per-
sons who are engaged in field work or
any kind of outside labor should like
to say that when it is not convenient to
provide special drink all the evil con-
sequences of water drinking may be
avoided by adding about tenspoonfuI
of vinegar to every half pint of water.
a well known authority on this subject
remarks that ''those who have used this
beverage have found themselves more
refreshed and less exhausted at night
than when they took spirits and water
or other like drinks" There are, how
ever, large variety of summer drinks,
simple and inexpensive, which can easily
be made at home, and fer the benefit of
those who care to try them 1 give the
following examples:
Ncctar-This is a simple, pleasant
drink, and, generally speaking, extreme
ly popular. Dissolve two pounds of loaf
sugar in three quarts of boiling water.
and when cool add half an ounce of tar
taric or citric acid and the strained Juice
of six lemons; color according TO fancy
with cochineal, saffron or burnt sugar;
strain and bottle. This beverage will
keep good three or four weeks and should
always be made a few days previous to
being required.
Lemon Syrup-Rub the riud off six
large, fresh lemons, with pound of fine
loaf sugar broken into small pieces:
moisten these with rs much water as they
will absorb, put them into preserving
pan and boil to clear syrup, then add
the strained juice of twelve fresh lemons;
stir well-off the tire-for Eve minutes,
then pour in small, perfectly dry bottles,
and when quite cool cork, seal and sy6fe
in the usual manner. A small quantity
of this syrup put into glass of pure fl
tered water Immediately transforms the
latter into the most delicious lemonade.
Orange syrup is prepared exactly as
described above, only substituting or
anges for the lemons and using a smaller
proportion.
Fruit Drinlss-These arc delicious and
extremely refreshing, and can be very
easily manufactured. Put three large
tablespoonfuls of any favorite preserve
into pitcher, pour over it n quart of
boiling water, leave until cold, then
strain and use. Those preserves with a
tart flavor, such black currants, ounce,
barberry, damson, etc., are the most
suitable for this purpose.
Cream OF Tartar Drink-Put into
large pitcher one ounce of cream of tar
tar, the rind and juice of two large.
fresh lemons and four ounces of loaf
sugar; pour over these ingredients two
quarts of boiling water, stir until the
sugar dissolves, leave until quite cold,
then stir again, strain and serve.
Ginger Beer-Put into large earthen-
ware pan the thin yellow rind and
strained juice of six lemons, three ounces
of bruised ginger, three pounds of I6af
sugar and one ounce Of cream of tartar.
pour over three gallons of boiling water (
and when just warm add three table.
spoonfuls of fresh brewers yeast; stir the
preparation for Il few minutes aud then
leave it to ferment until next day. Skim
the yeast very carefully from the surface.
strain the beer gently from the sediment
at the bottom and put it into proper
bottles. Cork with perfectly sound
corks, which should be dipped in boiling
water Immediately before using, secure
tightly with wire aud store for three or
four days previous to drinking.
Strawberry Water-Brulse a pound of
fresh strawberries with half pound Of
finely sifted sugar and half pint of cold
spring water; filter this slowly THROUGH
very fine muslin, ada quart of cold
water and the strained juice of large
lemon, and serve.
Raspberry, currant or pineapple water
may be prepared in the same manner.
and will be found most delicious, espe,
cially if small quantity of carbonate
of soda and tartaric acid is stirred into
each glass immediately before drink :,
in order to make it efferyesce.
,delphia Inquirer.