Effervescing Spirit of Roses, for Bottling. - Boil for twenty minutes two drachms of cochineal, two ounces of hops, and two pounds of mashed raisins, in four gallons of clear rain water; when nearly cold stir in four pints of honey, half a pint of yeast, and set the vessel in a warm position, and ferment for five or six days, and then strain through flannel; at the moment of bottling, add to each bottle one table-spoonful of white sugar, and the same of essence of rose, or rub up well in the sugar five drops oil of lemon, and half a grain of ambergris for each bottle. When this spirit is prepared on a large scale, the sugar should be quite dry, and should be worked with the oil of lemon and ambergris, in a mortar.

Ginger Beer. - Ginger sliced, one ounce; dried orange peel, half an ounce; tie these in a bag, and boil in two gallons of water, and strain; add three fourths of an ounce of tartaric acid, twenty-five drops of essence of lemon, and two pounds of refined sugar; when near cool add a tea-cupful of yeast; let it work for twelve hours, and bottle.

2. Ginger sliced, one ounce; essence of lemon (rubbed with sugar), thirty drops; sugar, one pound; boiling water, one gallon; infuse till cold, and strain; then three table-spoonfuls of yeast; ferment four or five days, and then bottle.

3. Boil two and a half ounces of bruised ginger, and three pounds of sugar, in three and a half gallons of water for twenty minutes; put into a large pan, one ounce of cream of tartar, and the juice and rind of two lemons; pour the boiling liquor over them, and stir the whole well together; when milk-warm add a tea-cupful of yeast; cover it, and let it work for three days, skimming off the froth as it may rise, then strain through flannel into a cask, add half a pint of whiskey, bung down close, and in three weeks bottle.

4. Prepare a decoction or infusion of ginger with sugar and lemon, as above, but instead of fermenting with yeast, charge it with carbonic acid gas.

5. Imperial Pop. - Cream of tartar, three ounces; ginger, one ounce, white sugar, two pounds; lemon juice, one ounce; boiling water, one gallon and a half. When near cool, add half a tea-cupful of yeast, and bottle.

Girambing or Limoniated Ginger Beer. - Boil five ounces of ginger with three gallons of water, beat four eggs to a froth, and add them with ten pounds of sugar to the water; take nine lemons, peel them carefully, and add the rind and juice to the foregoing. Put the whole into a barrel with a tea-cupful of yeast, bung down, and in about twelve days bottle it. In fifteen days it will be fit for drinking. Age improves it.

2. To ten gallons of water add ten pounds of refined sugar, and the whites of ten eggs well beaten, and boil till the scum rises, and add six ounces of bruised ginger; boil for twenty minutes, then pour the hot liquor on the rinds of twelve lemons thinly peeled. When cold, put into a barrel the juice of twelve lemons, one ounce of isinglass cut or bruised small, a tea-cupful of whiskey, a pint of yeast, and fill the barrel with the liquor. Let this ferment six days, and bottle.

Ginger Beer Powders. - Fine powdered ginger, five drachms; bicarbonate of soda, three and a half ounces; refined sugar, one pound; essence of lemon, thirty drops. Mix, and divide in sixty powders (or four or five grains of ginger, twenty-eight of bicarbonate of soda, one hundred and twelve of sugar, and half a drop of the essence of lemon in each powder). In the other powder put thirty-two grains of tartaric acid, or thirty-five grains, if a more de cidedly acidulated beverage is required, or from thirty to thirty-three grains of citric acid. Other formulas give the following: - Bicarbonate of soda, thirty grains; white sugar, one drachm; powdered ginger, five drachms, in each blue paper; and twenty - five grains of tartaric acid in each white paper. This is less agreeable, but perhaps more friendly to the stomach than when the acid is in excess.

Another formula is: Sugar, two drachms; sesqui-carbonate of soda, two scruples; ginger, five grains; essence of lemon, two drops, in each blue paper with thirty-three grains of tartaric acid.

Ginger Beer Powder in one bottle. - The soda, acid, and sugar must be carefully dried separately.

Finely powdered ginger, five drachms; bicarbonate of soda, three and a half ounces; refined sugar, one pound; essence of lemon, thirty drops; tartaric acid, four and a half ounces. The acid and the soda should not be too finely powdered. Mix the powders recently dried in a warm mortar, and immediately put the mixture in to dry. Bottle and cork securely. A measure holding three drachms should accompany each bottle.

Effervescing Lemonade. - This is made by putting into each soda water bottle one and a half ounces of syrup of lemons, and filling up with aerated water from a machine. The syrup of lemons is formed by dissolving thirty ounces of refined sugar in sixteen ounces of fresh lemon juice, by a gentle heat, and adding thirty drops of essence of lemon.

Effervescing Lemonade without a Machine. - Put into each bottle two drachms of sugar, two drops of the essence of lemon, half a drachm of bicarbonate of potash, and water to fill the bottle; then drop in thirty-five grains of citric or tartaric acid, and cork immediately. Two scruples of sesquicar-bonate of soda, two drachms of sugar, four drops of the essence of lemon, and half a pint of water; lastly, a drachm of tartaric acid. Care must be taken to avoid accidents from the bursting of these bottles. They should be kept in a cool place.

Milk Lemonade. - Dissolve one and a half pounds of refined sugar in a quart of boiling water, add a quarter of a pint of lemon juice, and the same of sherry; and, lastly, two thirds of a pint of cold milk. Stir together, and strain. Grate nutmeg over the surface.

Dry Lemonade, or Acidulous Lemonade Powder. -Citric acid, three quarters of an ounce; essence of lemon, thirty drops; refined sugar, eight ounces. The sugar should be saturated with the essence.

Effervescing Lemonade Powders. - Bicarbonate of soda, three and a half ounces; refined sugar, fourteen ounces; essence of lemon, sixty drops. Sometimes twelve or more grains of the powdered yellow rind of the lemon peel are added to color with. Mix, and divide into sixty powders, or one hundred and forty grains in each blue paper. In the white papers put thirty grains of citric acid, or the mixed alkaline powder; and the acid may be put into separate bottles furnished with measure? holding the proper quantity each.

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

1. Bicarbonate of soda, one ounce; refined sugar, three and a half ounces; tartaric acid, one and a quarter ounces; essence of lemon, thirty drop3. Mix, and put into well corked bottles.

2. Mix three and a half ounces of bicarbonate of soda, fourteen ounces of refined sugar, sixty drops of the essence of lemon, and four ounces of tartaric acid.

3. Sesquicarbonate of soda eight ounces of tartaric acid, eight ounces; refined sugar, two pounds; essence of lemon, one hundred drops. Mix.

Orangeade or Sherbet. - Juice of four oranges, thin peel of one orange, four ounces of lump sugar, three pints of boiling water. Mix.

2. Juice and peel of one large orange, citric acid, half a drachm; sugar, three ounces; boiling water, one quart.

Aerated Sherbet Powders in one bottle.-Double refined sugar, one pound; powdered orange peel, twelve grains; bicarbonate of soda, three and a half ounces; essence of cedrat, twelve drops; oil of orange peel, sixty drops; tartaric acid, four ounces. The powders must be carefully dried, mixed quickly, and afterwards kept dry and securely corked. A measure holding near three drachms of the powder should accompany each bottle.

Soda Powders. - Thirty or thirty - two grains of bicarbonate of soda in each blue paper, and twenty-five grains of tartaric acid in each white paper.