Dr.
Pereira on Diet. The honey gives the beverage a peculiar softness, and
from not being fermented with yeast, it is less violent in its action
when opened, but requires to be kept a somewhat longer time before
use. White sugar, five pounds; lemon juice, one quarter of a pint;
honey, one quarter of a pound; ginger, bruised, five ounces; water,
four gallons and a half. Boil the ginger in three quarts of the water
for half an hour, then add the sugar, lemon juice and honey, with the
remainder of the water, and strain through a cloth; when cold add a
quarter of the white of an egg, and a small teaspoonful of essence of
lemon; let the whole stand four days, and bottle; it will keep for
many months. This quantity will make 100 bottles.

2287. Ginger-beer Powders.

_Blue paper_; Carbonate of soda, thirty grains; powdered ginger, five
grains; ground white sugar, one drachm to one drachm and a half;
essence of lemon, one drop. Add the essence to the sugar, then the
other ingredients. A quantity should be mixed and divided, as
recommended for Seidlitz powders.--_White paper_; Tartaric acid,
thirty grains. _Directions_.--Dissolve the contents of the blue paper
in water; stir in the contents of the white paper, and drink during
effervescence. Ginger-beer powders do not meet with such general
acceptation as lemon and kali, the powdered ginger rendering the
liquid slightly turbid.

2288. Lemonade.

Powdered sugar, four pounds; citric or tartaric acid, one ounce;
essence of lemon, two drachms; mix well. Two or three teaspoonfuls
make a very sweet and agreeable glass of extemporaneous lemonade.

2289. Milk Lemonade.

Dissolve three quarters of a pound of loaf sugar in one pint of
boiling water, and mix with them one gill of lemon juice, and one gill
of sherry, then add three gills of cold milk. Stir the whole well
together, and strain it.

2290. Champagne Lemonade.

Champagne Lemonade, composed of two bottles of champagne, one bottle
of seltzer water, three pomegranates, three lemons, and of sugar
sufficient, is a _princely beverage_ in hot weather; only care must be
taken that perspiration is not hereby too much encouraged.

2291. Summer Champagne.

To four parts of seltzer water add one of Moselle wine (or hock), and
put a teaspoonful of powdered sugar into a wineglassful of this
mixture; an effervescence takes place, and the result is a s