The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1892-06-12
COOLING DRINKS FOR HOT DAYS.


COOLING DRINKS FOR HOT DAYS.
Some Simple and inexpensive Beverages
That Are More Refreshing Than Cold Water.
Philadelphia Inquirer.
During the hot summer weather when
the slightest amount OF work throws the
body into fsverish heated state, ana the
feeling of thirst - sometimes Increased TO
an almost intolerable degree. Is IL an ex-
ceedinRly dangerous practices to indulge 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
sy stem through preparation. This waste
must needs TO made mp for IN some
Way or Other, but 1t behoovcs US TO
be careful how we do 1t. Beer. wine
and spirits are worse than useless at such
. time. as. instead of allaying the heat OF
the body and ouenehing the thirst they
only serve to aagravSte and Intensity both;
therefore, those rho are accustomed 10 In
duigo in these beverages as q rule should
during the hot season.
TO those housewives who have TO over
look the comfort and well-being Of persons
who arc engaged In field work or any kind
of Ontside labor, l should like TO shy that
when IL is not convenient 10 provide
special drink, all the evil consequences OF
water-drinking may be avoided by adding
about a tesspoonfnl Of vinegar to every
N
thority on this ubject remarks that those
who have used this beverage have found
themselves more refreshed and less ca
hausted at night than when they took
spirits and water. or other like drinks"
There are. however, large variety or
summer drinks. simple and ineXpenslve.
which oan easily be made at home, and for
the benefit of those who care to try them
give the following examples:
Nectar-This Is a simple. pleasant drink
"A
lar Dissolve two pounds OF loaf sugar IN
three quarts of boiling water, and when
cool add half an ounce OF tartaric or citrlo
acid and the strained juice OF six Lemons;
color according to fancy with coohlncaI.
saffron or burnt sugar; strain and bottle.
This beverage will keep good for three or
four weeks. and should always be made
few days previous to being required.
Lemon Syrup-Rub the rind on six large.
fresh lemons, with a pound OF tine loaf
sugar broken into small pieces; moisten
these with as much water az they will alb
sOrb, put them into prescrving-pa pan and
boil To a clear syrup, then add the strained
juice of twelve fresh lemons; STIR well-Of
the tire-for five minutes. then pour into
small, perfectly dry bottles and when quite
cool cork. seal and store in the usual man.
ner small quantity OF this syrup put
into o glass Of pure filtered water immedi-
ately transforms the latter into tho most
delicious lemonade.
Orange syrup is prepared exactly as de-
Acribed above, only substituting oranges
for the lemons and using q smaller proper
ton of sugar.
Fruit Drinks-These are delicious and ex-
tremely refreshing. and can be very easily
manufactured. Put three large tablespoon
fuls OF any favOrite preserve intOa pitcher.
pour over it quart of boiling water. leave
until cold, then strain and use. Those pre-.
serves with tart flavor. such at black cur-
rant. ounce, barberry, damson. etc., are
the most suitable for this purpose.
A Cream-Of-tartar Drink-Put into o
large pitcher one ounce of cream of tartar.
the rind and Juice of two largo. fresh lem
ons and four ounces of loaf sugar; pour
over these ingredients two quarts of boil
ing water, stir until the sugar dissolves.
leave until quite cold. then stir again.
strain and serve.
Ginger Beer-Put into q large earthen-
ware pan the thin yellow rind and strained
Juice of six lemons. three ounces of bruised
ginger, three pounds of loaf sugar and one
gallons of boiling water. and when Just
warm add thrce tablespoOnfuls of fresh
brewers yenst; stir the preparation for a
few minutes and then leave IL TO ferment
until next day. Skim the yeast very care
folly 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 and store
for three or four days previous to drinking.
Straw berry Water-Bruise . pound of
fresh straw berries with half q pound of
finely sifted sugar, and half o pint of cold
spring water; litter this slowly through
very fine muslin. add q 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 deli ghtful, especially if
a small quantity of carbonate of soda and
tartarlc acid Is stirred into each glass irlp
mediately before drinking In order to make
it effervesce
'Bomba." an Italian Drink-Blanch and
pound four ounces of sweet almonds to q
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 briskly all the time. and when cold
strain carefully and use.