Time, quarter of an hour.
Two pounds of rhubarb-sticks, one lemon, sugar to taste - one quart of water.
Slice the rhubarb, boil it for a quarter of an hour in a quart of water; strain it into a jug, add the juice of one lemon and a little sugar after it is cold.
Time, half an hour.
Two pounds of apples, half a lemon, sugar - one quart of water.
Peel, core, and cut up the apples in quarters; boil for half an hour, strain the liquor into a jug, squeeze in the juice of one lemon, and sweeten to taste.
One gallon of water, one pound of apples, half a pound of sugar, a slice of bread.
Boil the water; while it boils cut up the apples in quarters. Boil them till they can be pulped in the boiling water, strain through a colander; boil the strained liquor up again, with half a pound of white sugar - skim well; slowly toast a piece of bread till it gets quite black, and put it in the apple-water - let it get cold. Keep it in bottles, without a cork, in a cool place.
Cut some tart apples very small; pour boiling water over them, and set it to simmer gently for half an hour, then strain off the liquor; sweeten to taste.
One gallon of water, one pound of apples, half a pound of rice, half a pound of lump sugar. Bake the apples, then put them in a pan and add the sugar; pour over them water in which the rice has been boiled to an utter pulp. Pass through a colander. To be drunk when cold.
Half a pound of mulberries, quarter of a pound of sugar, two quarts of cold water - a little lemon-peel.
Bruise the mulberries, throw the sugar over them, and add a little lemon-peel. Pour in the cold water, stir well, allow it to settle, and strain off for bottling. A very delicious summer drink.
Quarter of a pound of preserved figs, two quarts of water, half an ounce of ginger.
Boil the figs to a pulp, with the ginger; strain off, and bottle.
Haifa pound of French plums, two quarts of water, quarter of an ounce of ginger, quarter of a pound of sugar.
Pour water over the plums. Boil them, till pulped, with the ginger. Strain off; boil up again with sugar, and skim well. Bottle for use.
One pound of gooseberries, one gallon of water, quarter of an ounce of ginger, three quarters of a pound of sugar.
Boil the gooseberries in boiling water till they pulp; strain through a colander. Boil up the juice again with the sugar and ginger. Skim well and bottle.
One pound of red currants, half a pound of raspberries, half a pound of sugar, one gallon of cold water.
Put in the fruit, well bruised, together with the sugar pounded. Stir well; let it settle, and strain for bottling.
Having pressed the juice from ripe currants, strain it clear; put to each pint nearly a pound of white sugar pounded; add cold water (or ice-water if you have it) to your taste; grate in a little nutmeg, and it will be found a fine cooling beverage.