1. Boil 4 1/2 oz.

of ginger with 11 quarts of water: beat up four eggs to a froth, and add them with 9 lbs. of sugar to the preceding. Take 9 lemons, peel them carefully, and add the rind and juice to the foregoing. Put the whole into a barrel, add

3 spoonfuls of yeast, bung down the barrel, and in about 12 days bottle it off. In 15 days it will be fit for drinking; but it improves by keeping.

2. To 10 gallons of water add 11 1/2 lbs. of loaf sugar, and the whites of 10 eggs well beaten; boil till the scum rises, and add 6 oz. of bruised ginger; boil for 20 minutes, then pour the hot liquor on the rinds of 12 lemons thinly peeled; when cold, put into a barrel the juice of 12 lemons, 1 oz. of isinglass, a gill of brandy, and a spoonful of yeast, and fill the barrel with the liquor. In a fortnight it will be ready to bottle. Ginger Beer Powders. Fine powder of Jamaica ginger

4 or 5 drs., bicarbonate of soda 3 1/2 oz., refined sugar in powder 14 oz., essence of lemon 30 drops: mix, and divide into 5 dozen powders. (Or 4 to 5 grs. of ginger, 28 of bicarbonate of soda, 112 of sugar, and 1/2 drop of essence of lemon, in each powder.) In the other p. powder, put 32 grs. of tartaric acid; or 35 grs. if a more decidedly acidulated beverage is required. Or from 30 to 33 grs. of citric acid.

[Other formulae are also in use. Dr. Pereira gives the following: - Bicarbonate of soda 30 grs., white sugar 1 dr., powdered ginger 5 grs., in each blue paper; and 25 grs. of tartaric acid in each white paper. This is less agreeable, but perhaps more friendly to the stomach, than when the acid is in slight excess. The following is from the Pharmaceutical Journal: - Sugar 2 drs., sesquicarbonate of soda 2 scruples (misprinted 3 drachms in vol. 3), ginger 4 or 5 grs., essence of lemon 1 1/2 or 2 drops, in each blue paper; with 35 grs. of tartaric acid.]

Ginger Beer Powder in one Bottle. (The soda, acid, and sugar must be very carefully dried, separately, and at a temperature not exceeding 120°.) Fine powder of Jamaica ginger 4 or 5 drs., bicarbonate of soda 3 1/2 oz., double-refined sugar 14 oz., essence of lemon 30 drops, tartaric acid 4 1/2 oz. The acid and soda should not be too finely powdered. Mix the powders, recently dried in a warm mortar, and immediately put the mixture into dry bottles, and cork securely. A measure holding 3 drs. should accompany each bottle.

Lemon Juice (factitious). Dissolve 4 oz. of citric acid in 3 pints of water, with 8 drops of essence of lemon (rubbed with the acid, or dissolved in a little spirit or tincture of fresh lemon-peel). After standing a few days filter it, and keep it in well-closed bottles.

Orange Juice (factitious). Citric acid 1 oz., water 2 pints, oil of orange-peel 4 drops, tincture of orange-peel 1/2 oz. As the last.

King Cup; or Lemon Drink without Acid. 1. Pour a quart of cold water on the thin peel of 1 or 2 lemons: let them infuse 6 or 8 hours; then strain. - Mr. Brande.

2. Pour a pint of boiling water on the outer rind of one lemon, a small piece of dried orange-peel, and a moderate-sized lump of sugar.

Lemonade, Acidulated (not Aerated). 1. Fresh lemon-juice 4 oz., fresh lemon-peel (thinly peeled) 1/2 oz., white sugar 4 oz., boiling water 3 pints. Strain when cold. - Mr. Brande.

2. Imperial. Cream of tartar 1 1/2 drs., a slice of thin lemon-peel, a lump of sugar; pour on them a quart of boiling water. Strain when cold. To be taken as a cooling drink.

3. Common. Cut 2 lemons into slices, add 2 oz. of sugar, and pour on them a quart of boiling water. It is sometimes made with cold water.

4. French. Syrup of citric acid 2 oz., water a quart, spirit of lemon-peel a teaspoonful.

5. Juice and thin peel of 1 lemon, citric acid 1 dr., sugar 3 oz., boiling water a quart. It may be varied by substituting for the sugar, syrup of raspberries, or of other fruits.

Aerated or Effervescing Lemonade. This may be made by putting into each bottle (soda-water bottle) 1 oz. or 1 1/2 oz. of syrup of lemons, and filling it up with simple aerated water from the machine. [The syrup is made by dissolving 30 oz. of lump sugar in 16 oz. of fresh lemon-juice, by a gentle heat. It may be aromatized by adding 30 or 40 drops of essence of lemon to the sugar; or by rubbing part of the sugar on the peel of 2 lemons; or by adding to the syrup an ounce of a strong tincture of fresh lemon-peel, or of the distilled spirit of the same.]

Effervescing Lemonade, without a Machine. Put into each bottle 2 drs. of sugar, 2 drops of essence of lemon, 1/2 dr. bicarbonate of potash, and water to fill the bottle; then drop in 35 or 40 grs. of citric or tartaric acid in crystals, and cork immediately, placing the bottles in a cool place, or preferably, in iced water. Mr. Bartlett recommends 2 scruples of sesquicarbonate of soda, 2 drs. of sugar, 4 drops of essence of lemon, and half a pint of water, lastly, a dr. of tartaric acid in crystals. Care must be taken to avoid accidents from the bursting of the bottles. Another form is: - Into a soda-water bottle nearly filled with water, put 1 oz. of sugar, 2 drops of essence of lemon (dropped on the sugar), 20 grs. of bicarbonate of potash in crystals; and, lastly, 30 to 40 grs. of citric acid, also in crystals. Cork immediately.

Milk Lemonade. Dissolve 1 1/2 lbs. of sugar in a quart of boiling water, add 1/2 pint of fresh lemon-juice, and the same of sherry; and, lastly, two thirds of a pint of cold milk. Stir together, and strain.

Dry Lemonade, oh Acidulated Lemonade Powder. Citric acid 3/4 oz., refined sugar 8 oz., essence of lemon 36 drops. Some recipes direct a larger quantity of acid, others a much larger proportion of sugar.

Effervescing Lemonade Powders. Bicarbonate of soda 3 1/2 oz., refined sugar 14 oz., essence of lemon 60 drops. [Sometimes 12 or more grains of the powdered yellow rind of lemon-peel are added to colour it.] Mix, and divide into 60 powders, or 140 grains in each blue paper. In the white papers put from 30 to 32 grs. of citric acid. or from 32 to 35 grs. of tartaric acid. Or the mixed alkaline powder and the acid may be put into separate bottles, furnished with measures holding the proper quantity of each.

Effervescing Lemonade Powders in one Bottle. Note. - The powders must all be separately and carefully dried, at a moderate temperature, before mixing, and when mixed, must be carefully secured from the air.

1. Bicarbonate of soda 1 oz., refined sugar 3 1/2 oz., tartaric acid 1 1/4 oz., essence of lemon 30 drops; mix, and put into well-corked bottles.

2. Mix 3 1/2 oz. of bicarbonate of soda, 14 oz. of double refined sugar, 60 drops of essence of lemon, and 4 oz. to 4 1/2 oz. of tartaric acid.

3. Lemon-Kali. Acidulated Kali. Sesquicarbonated . soda 8 oz., tartaric acid 8 oz., refined sugar 16 oz., essence of lemon 100 drops: mix. - Pharmaceutical Journal.

Orangeade, or Sherbet. 1. Juice of 4 oranges, thin peel of 1 orange, lump sugar 4 oz., boiling water 3 pints.

2. Juice and peel of 1 large orange, citric acid 1/4 dr., sugar 3 oz., boiling water a quart.

Effervescing or Aerated Orangeade, or Sherbet. 1. Mix 1 lb. of syrup of orange-peel, a gallon of water, and 1 oz. of citric acid, and charge it strongly with carbonic acid gas with a machine.

2. Syrup of orange juice 3/4 oz., aerated water half a pint.

3. Simple syrup 1/2 fluid oz., tincture of orange-peel 1/2 dr., citric acid 1 scruple; fill the bottle with aerated water.

4. Put into a soda-water bottle 1/2 oz. to 1 oz. of syrup of orange-peel, 30 grs. of bicarbonate of potash, 8 oz. of water and, lastly, 40 grs. of citric acid in crystals, and cork immediately.

5. Put into each bottle 2 or 3 drs. of sugar, 2 drops of oil of orange-peel, 30 grs. of bicarbonate of potash, or 25 grs. of bicarbonate of soda; water to fill the bottle, and 40 grs. of citric acid, as before.

Aerated Sherbet or Orangeade Powders. Powdered sugar 14 1/2 oz., powdered orange-peel 12 grs., oil of orange-peel 60 drops, essence of cedrat 12 drops, bicarbonate of soda 3 1/2 oz.; mix, and put 145 grs. in each blue paper. In the white paper put 32 grs. of tartaric (or rather 30 grs. of citric) acid. Or the alkaline and acid powders may be put into separate bottles, with a measure holding the proper proportion of each. The orange-peel may be omitted.

Aerated Sherbet Powders in one Bottle. Double-refined sugar 14 1/2 oz. [powdered orange-peel 12 grs.], bicarbonate of soda 3 1/2 oz., essence of cedrat 12 drops, oil of orange-peel 60 drops, tartaric acid 4 oz. The powders must be carefully dried, mixed quickly, and afterwards kept dry, and securely corked. A measure holding nearly 3 drs. of the powder should accompany each bottle.

Orangeade Powder, not Aerated. Citric acid 1/2 oz., sugar 8 oz., oil of orange-peel 20 drops.

Soda Powders. The usual proportions are - 30 or 32 grs., of bicarbonate of soda in each blue paper; and 25 or 26 grs. of tartaric acid in each white paper.