Cherry Water

Pound a dozen large sour cherries in a mortar, so as to break the kernels, then put them into a tumbler, fill it two-thirds with water, and add sugar to taste. This is a cooling drink.

Capillaire

Take fourteen pounds of sugar, break six eggs in with the shells, stir with it gradually three quarts of water, set it over the fire, and boil it, and take off the scum until only a light froth rises; add to it a wineglass of orange-flower-water, or half as much lemon-extract with a little vanilla, then strain it through a jelly-bag, and when cold bottle it; cork it tight to keep. A wineglass of this put to a tumbler of ice-water is a cool and refreshing drink.

A glass of wine, brandy or rum may be added.

Cherry Water With Capillaire

Put a wineglass of capillaire into a tumbler; pound a dozen large cherries in a mortar, so as to break the kernels, then put them in the tumbler, fill it two-thirds with ice-water, and serve with sponge-cakes; or, instead of ice-water, half fill the tumbler with chipped ice then put in water.

A Summer Drink

Two eggs, one quart of water, two and a half pounds of loaf sugar, two ounces of orange-flower-water, four tablespoonfuls of brandy.

Beat the eggs well, add the pounded loaf sugar and the water; simmer it for an hour, skimming it well. Let it cool. Add the orange-flower-water and brandy; strain it through a jelly-bag. A spoonful to a tumbler of water for drinking.

Imperial

Put two ounces of cream of tartar and the juice and parings of two lemons into a stewpan, pour on them seven quarts of boiling water, stir and cover close; when cold sweeten with loaf sugar, and straining it, bottle and cork it tight. This is a very pleasant liqueur, and very wholesome.

Imperial

Two gallons of water, four lemons, two pounds of sugar, one ounce and a half of cream of tartar. These proportions mixed are excellent.

Imperial

Four ounces of cream of tartar, four pounds of loaf sugar, juice and peel of four lemons; boiling water fourteen quarts; when cold bottle and cork.

Nectar

Haifa pint of spring water; thirty-five grains of carbonate of soda; one teaspoonful of tincture of orange peel; one tablespoonful of capillaire, to be well mixed, and then add thirty-five grains of tartaric acid.

Gingerette

Pour one quart of good gin over two pounds of washed currants; add the peel of two lemons cut very thin, and let it stand three days. Then strain it, and add one ounce of the finest ginger bruised, and one pound of loaf sugar to each pint. Let it stand a few days, stirring it once a day. Then strain it again and bottle it for use.

China Orange Juice

Squeeze from the finest fruit a pint of juice; strain it through fine muslin, and gently simmer it with three-quarters of a pound of double-refined sugar for twenty minutes; when cold put it in small bottles, and mix it with water when used. This is a cool drink for fevers.