618 DR. CEASE'S HECIPES. 



another vessel, taking care not to shake it, so as to leave the sediment; bottle it 

 immediately, cork it tightly; in 3 or 4 days it will be fit for use. 



2. Ginger Pop. — White sugar, % lb; cream of tartar and ginger root, 

 bruised, each, % oz.; juice and grated yellow of 1 lemon; water, 1 gal.; fresh 

 yeast, 1 table-spoonful; ess. of winter green or sassafras as you prefer, or half as 

 much of each, if a mixed flavor is liked. Directions — Pat all into a jar, ex- 

 cept the yeast and ess. ; and pour out over the water, boiling hot; cover, and 

 let stand until it is only luke-warm, and add the yeast and ess., and let stand in 

 a cool place 24 hours, strain and bottle, securing the corks tightly. It will be 

 ready in about 3 days. More or less flavor may be used to suit different 

 tastes. 



3. Cream Beer or Soda, any Flavor.— Sugar, 2^ -lbs.; citric 

 acid, 2 ozs. ; juice of 1 lemon; water, 8 pts. Directions — Dissolve by heat, and 

 boil 5 minutes; when cold add the beaten whites of 3 eggs, beaten into a small 

 cup of flour; and then stir in the ex. of lemon, or the ex. of anj^ other flavor 

 you desire; bottle and keep cool; put 2 table-spoonfuls more or less as you prefer 

 into a tumbler, of cold water, and stir in )^ to 3^ tea-spoonful of soda, and 

 drink at j^our leisure, as the eggs and flavor holds a cream on top. 



Summer Drink, Pleasant for Sick or Well Persons.— Mash a 

 few currants, and pour on them a httle water, strain, sweeten, and add suffi- 

 cient cold water to suit the taste, though it is best to use the currants pretty freely, 

 and sugar accordingly, as the acid of the currant makes this drink pecu- 

 liarly grateful to the sick as well as those in health, satisfying the thirst of 

 either. Currant jelly in cold water makes a good substitute for currants; and 

 is next to that of tamarinds, which is undoubtedly the beet to allay the thirst of 

 fever patients of anything known. Lemons do very well. Sec next receipt. 



Lemon Syrup, to Prepare, When Lemons are Cheap.— A very 

 handy way of supplying summer drinks, or even for winter, when lemons 

 are at a low figure, is to take any quantity, press the hand upon each, and roll it 

 back and forth briskly, to break the cells, and make the juice press out more 

 easily into the bowl, never into tin, as it gives a bad taste from the action of 

 the acid upon the tin. Remove all the pulp from the peels, leaving the rind 

 thin, cut them up, and boil a few minutes in water, 1 pt. to a doz. peels; strain 

 the water, and add the juice to it by measure, 'and put nice white sugar, 1 lb. to 

 each pt, there was of the juice; leave in boil for 10 to 20 minutes to form the 

 syrup, then bottle and cork tightly. One to 2 table-spoonfuls to a glass of cold 

 water gives j'ou a cool, very healthful and very pleasant drink, for sick or weU, 

 at any time of the year; and a currant sjTup may be made in the same way, 

 using about half as much more sugar to each pint. 



Lemon, and Other Syrups, for Fountains, Home ITse, or 

 the Sick. — Put in 4 ozs. of citric acid in a bottle with soft water, % pt. To 

 make lemon, pine apple, orange, or any of the acid berry syrups, put 14. oz. of 

 the above solution into 1 pt. bottle, add 2 drs. of ex, of lemon, or any of the 

 otheid named, and fill with simple syrup, shake, and 'tis ready for use. One 



