Magnesian Lemonade Powder

Fine white sugar..... 2 pounds

Magnesium carbonate 6 ounces

Citric acid.......... 4 ounces

Essence of lemon .... 2 drachms

Rub the essence into the dry ingredients, work well together, sift, and bottle.

Magnesian Orgeat Powder

Fine sugar.......... 1 pound

Carbonate of magnesia............... 3 ounces

Citric acid.......... 1 ounce

Oil of bitter almonds 3 drops

Vanilla flavoring, quantity sufficient.

Thoroughly amalgamate the dry ingredients. Rub in the oil of almonds and sufficient essence of vanilla to give a slight flavor. Work all well together, sift, and bottle.

Raspberryade Powder

Fine sugar..........     2 pounds

Carbonate of soda....     2 ounces

Tartaric acid........     2 ounces

Essence of raspberry.     4 drachm

s Carmine coloring, quantity sufficient.

Rub the essence well into the sugar, and mix this with the soda and acid. Then work in sufficient liquid carmine to make the powder pale red, sift through a fine sieve, and pack in air-tight bottles.

Ambrosia Powder

Fine sugar.......... 2 pounds

Carbonate of soda.... 12 drachms

Citric acid.......... 10 drachms

Essence of ambrosia.. 20 drops

Amalgamate the whole of the above, and afterwards sift and bottle in the usual manner.

Noyeau Powder

Fine sugar.......... 2 pounds

Carbonate of soda.... 12 drachms

Tartaric acid........ 10 drachms

Essence of Noyeau... 6 drops

After the dry ingredients have been mixed, and the essence rubbed into them, sift and bottle the powder.

Lemon Sherbet

Fine sugar.......... 9 pounds

Tartaric acid........ 40 ounces

Carbonate of soda. . . 36 ounces

Oil of lemon......... 2 drachms

Having thoroughly mixed the dry ingredients, add the lemon, rubbing it well in between the hands; then sift the whole thrice through a fine sieve, and cork down tight.

As oil of lemon is used in this recipe, the blending must be quite perfect, otherwise when the powder is put in water the oil of lemon will float.

Any other flavoring may be substituted for lemon, and the sherbet named accordingly.

Cream Soda Powder

Fine sugar.......... 30 parts

Tartaric acid........ 7 parts

Carbonate of soda.... 6 parts

Finely powdered gum arabic............ 1 part

Vanilla flavoring, quantity sufficient.

Proceed exactly as for lemon sherbet.

Kissingen Salt

Potassium chloride. . 17 parts

Sodium chloride. . . . 367 parts

Magnesium sulphate (dry)............ 59 parts

Sodium bicarbonate. 107 part

s For the preparation of Kissingen water, dissolve 1.5 grams in 180 grams of water.

Vichy Salt

Sodium bicarbonate. 846 parts

Potassium carbonate 38 parts

Magnesium sulphate (dry)............ 38 parts

Sodium chloride .... 77 parts

For making Vichy water dissolve 1 part in 200 parts of water.

Seidlitz Salt

This is one of the many old names for magnesium sulphate. It has at various times been known as Seidlitz salt, Egra salt, canal salt, bitter salt, cathartic salt, English salt, and Epsom salt. Its earliest source was from the salt springs of Epsom in England and from this fact it took its last two names. For a long time sea-salt makers supplied the markets of the world. They procured it as a by-product in the making of salt. The bitter water that remained after the table salt had been crystallized out was found to contain it. Now it is chiefly procured from such minerals as dolomite, siliceous magnesium hydrate, and schistose rock containing the sulphide of magnesia. Many medical men deem it our best saline cathartic.