The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1892-08-03
DRINKS FOR HOT DAYS.


the slightest amount of work throws the
body into feverish heated state and the
feeling of thirst is sometimes increased
to an almost intolerable degree, it is an
exceedingly dangerous practice to in
dulge too freely in the use of cold water.
Aud 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 perspira.
ton. This waste must needs be made
up for in some way or other, but it be-
hooves US to be careful how we do it.
To those housewives who have to over
look the comfort and we'll beng of per-
sons who are engaged in field work or
any kind of outside labor I 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 teaspoonful
of vinegar to every half pint of water.
A we'll known authority on this subject
remarks that .sthose 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 for the benefit OF
those who care to try them I give the
following examples:
Nectar-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 few days previous to
being required.
Lemon syrup-Rub the rind off six
large, fresh lemons, with a pound OF fine
loaf sugar broken into small pieces;
moisten these with as 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 ire-for five minutes,
then Dol IN small, perfectly dry bottles,
and when quite cool cork, seal and store
in the usual manner. A small quantity
of this syrup put into glass Of pure i'll
tered water Immediately transforms the
latter into the most delicious lemonade.
Orange syrup is prepared exactly as
described above, only substituting Or
ances for the lemons and using smaller
proportion.
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 quart Of
boiling water, leave until cold, then
strain and use. Those preserves with q
tart flavor, such black currants, ounce,
barberry, damson, etc., are the most
suitable for this purpose.
Cream of Tartar Drink-Put into q
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 dlssolves, 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 loat
supar 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 few minutes and then
leave it to ferment until next dsy. Skim
the yeast very carefully from the surface,
strain the beer gently from the sediment
at the bottom and put 1t into proper
bottles. Cork with perfectly sound
corks, which should be dipped in boiling
water Immediately before using. secure
tightly with wire and store for three OF
four days previous to drinking. .
Strawberry Water-Brulse pound OF
fresh strawberries with half pound OF
finely sifted sugar and half pint of cold
spring water; filter this slowly through
very fne muslin, add a quart OF cold
water and the strained juice of large
lemon, and serve.