Fresh Orgeat Or Almond-Milk

Blanch and pound four ounces of sweet almonds and four bitter almonds; when pounded very fine, add one quart of water, a spoonful of syrup, or some pounded sugar, and two spoonfuls of orange-flower water. This latter may be omitted, and it may be made with milk instead of water. It is very good for a cough, and very serviceable in many inflammatory attacks.

Raspberry-Water To Drink

Mash one pint of raspberries in the juice of two lemons, a pint of water, and as much syrup as will sweeten it to taste; strain through a lawn sieve. Strawberry, cherry, and mulberry water may be made in the same way. It is a very refreshing drink when feverish, or in hot weather.

Lemon Cup

The peel of a lemon added to an ounce of clarified sugar and a pint of quite boiling water; when quite cold add the juice of the lemon and a glass of white wine.

Lemonade

To a dozen of lemons add two quarts of water, two pounds of sugar, a pint and a half of any kind of white wine, and a pint of milk; peel all the lemons, and pour the water boiling on the peel; let it stand till nearly cold, then squeeze in the juice, and add the sugar and wine, and the milk, which must be boiling; let it stand a few minutes, and pour it through a jelly-bag till it is quite clear.

Apple-Water

Peel and slice some sharp apples; add a little sugar and lemon-peel, then pour over it boiling water. Let it stand in a covered jug by the fire for two hours, when it is fit for use. It may be drunk cold or hot, and is very refreshing, iced. Another way of making it is to cut six apples in pieces, leaving the skins on; pour over them a quart of boiling water; let it stand an hour, and add two ounces of honey, and the juice of two lemons.

Rhubarb-Water

Boil six clean-washed stalks of rhubarb ten minutes in a quart of water; strain the liquor through a tammy into a jug; add the peel of a lemon cut very thin and one tablespoonful of clarified sugar; let it stand five or six hours, and it is fit to drink.

Drink For A Fever

Boil three ounces of currants, two ounces of raisins carefully stoned, and an ounce and a half of tamarinds, in three pints of water till it is reduced to a quart; strain it; add a piece of lemon-peel, and let it stand an hour, when it is fit for use.

Imperial Drink

Pour two quarts of boiling water upon an ounce of cream-of-tartar and the peel of half a lemon; let it stand till quite cold; then pour it off, and sweeten to taste. If liked, the juice of the lemon may be added.

Lemon-Whey

Boil a quart of milk and water (a pint of each); add to it the juice of two lemons; let it simmer five minutes, then strain it off, and add a little sugar. This is an excellent drink for a cold.

White-Wine Whey

Put a pint of new milk on the fire; when it boils up pour in a glassful of wine - sherry or madeira; if one glassful is not enough, add more - it must be enough completely to turn the milk; let it boil up once, and set it aside till the curd subsides; pour the whey gently off, add a little boiling water, and sugar to taste.