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_ Beverages

LEMON DRINK

12 lemons 6 oranges
2 oz. citric acid 1 oz. tartaric acid
2 oz. Epsom salts 3 lbs. white sugar

3 quarts boiling water

Grate lemon and orange rind into a bowl with sugar and acids. Pour
in water and stir well. Cook and strain. Put into bottles.

GINGER WINE

1 oz. tartaric acid 1 oz. burnt sugar

2 dcms. capsicum (can be bought ready made)
2 lbs. lump or granulated sugar 5 quarts boiling water

5 dems. essence of ginger

Dissolve the sugar in the boiling water. When nearly cold add the
other ingredients (which have been mixed together) and stir often until
cold. Bottle and cork. (Vanilla or lemon essence can be added to taste

' if desired.)

MRS. R. NOBLE.

LEMONADE

3% Ibs. sugar in 3 pints hot water. When cool add 3 oz. citric acid
and when nearly cold add juice of 2 lemons. 1 to 2 tbsp. in glass of water.

MRS. S. P. COX.

GINGER BEER (3 GALS.)

Slice very thin 3 lemons and place in a crock with 2 tbsp. ground
ginger, 1144 oz. cream of tartar, 3 lbs. white sugar or 6 cups. Pour over
these ingredients 3 gals. boiling water. When lukewarm add % dry
yeast cake previously soaked for % hour in lukewarm water. Stir well
and stand in a warm place all day covered with a thick cloth. Skim
off yeast and strain carefully into another pan. Bottle with a bottle
topper and bottle caps. It may be put in crock or jars and tie down
lid. If put in jars add 1 yeast cake instead of % yeast cake. It will be
ready in 2 days.

MRS. PEAREY.

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