St. Paul daily globe., 1892-06-13
SUMNER BEVERAGES,
Drinks That Cheer and Re-
fresh But Do Not
Inebriate.
They Are Simple and Inex-
pensive and Can Be Made
At Home.
A Little Vinegar Adds Vim
and Vigor to the
System.
Nectar Good For Plain Nor
tails AS Well as for
the Gods.

During the hot summer weather, says
Housewife in the Philadelphia Inquir
er, when the slightest amount of work
throws the body into feyerish, heated
state, and the feeling Of thirst is some
times increased to an almost intolerable
degree, it is an exceedingly dangerous
practice to indulge too freely i'll 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 perspiration. This
waste must needs be made up for i'll
some way or other. but it be-
hooves us to be careful how we
do it. Beer, wine and spirits,
instead of ailaying the heat of the body
and quenching the thirst. serve to ag-
gravate and intensity both: therefore,
those who are accustomed to indulge in
these beverages as rule should GER
tainly be careful how they use them
during the hot season.
10 those housewives who have to
overlook the comfort and Wellbeing Of
persons VINO 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 lie
avoided by adding about teaspOonful
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,
OF other like drinks.' There are, how
ever, large variety of summer drinks,
simple and inexpensive, which can
easily be made at home, and for the
benefit of those who care to try them
give the following examples:
Nectar--Thls 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 tartaric or citric acid, and the
strained juice of six lemons; color ac-
cOrding to fancy with cochineal, saffron
or burnt sugar; strain and bottle. This
beverage will keep good for three or
four weeks. and should always be made
a few days previous to being required.
Lemon Syrup-Rub the rind off six
large fresh lemons, with pound of fine
loaf sugar broken into small pieces:
moiSten these with as much water as
they will absorb, put them into a pre-
serving pan and boil to a clear syrup,
then add the strained juice of twelve
fresh lemons; stir Well-off the fire-for
five minutes, then pour into small, per-
fectly dry bottles, and when quite cool
cork, seal and store in the usual man-
her. A small quantity of this syrup put
into glass OF pure filtered water imme-
diately transforms the latter into the
most delicious lemonade.
Orange syrup is prepared exactly as
described above, only substituting
oranges for the lemons and using a
smaller proportion of sugar.
Fruit Drinks.-These are delicious
and extremely refreshing, and can be
very easily manufactured. Put three
large tablespoonfuls of any favorite
preserve into pitcher, pour over it a
quart of boiling water, leave until cold,
then strain and use. Those preserves
with a tart flavor, such as black cur
rant, ounce. barberry, damson, etc.,
are the most suitable for this purpose.
A Cream-of- Tartar Drink = Put
into large pitcher one ounce of cream
Of-tartar, 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 dissolyes. leave until quite
cold, then stir again, strain and serve.
Ginger Beer. = Put into a large
earthenware pan the thin yellow rind
and strained juice OF six lemons. three
ounces of bruised ginger, three pounds
of loaf sugar, and one ounce of cIeam of
tartar; pour over three gallons OF boil
ing water, and when just warn, add
three tablespoonfuls of fresh brewers
yeast; str the preparation fora few |
and then leave it to ferment |
until next day. Skim the yeast svery |
from the surface. strain. the |
beer gently from the sediment at the |
bottom, and put it into proper bot |
ties. Cork with perfectly sound. corks |
which should be dipped in boiling |
water Immediately before using. secure |
tightly with wire, and store for three or !
four days previous to drinking.
Strawberry Water-BruiSe d pound |
of fresh Strawberries With half a pound |
of finely sIfted sugar and half pint of |
cold spring water; filter this slowly I
very fine muslin, add quart |
of cold water and the strained juice of
large lemon, and serve.
Raspberry, currant or pineapple |
water may be prepared in the same |
and will De found most de-
lightful. especially if a small quantity
of carbonate of soda and tartarlc acid is
stirred into each glass immediately be-
fore drinking i'll order to make it effer-
vesce.
"Bomba," an Italian Drink-Blanch
and pound four ounces of sweet al
mOndS to smooth paste, adding few
drops of fresh lemon juice during the
process to prevent their Oiling, and an
equal weight,of fine white sugar. When
perfectly smooth, add very gradually,
two quarts of warm water, stirring