For making effervescing drinks with concentrated syrups of lemon, ginger, etc. Put into separate papers, distinguished by their different colours, 20 grs. of bicarbonate of soda, and 28 grs. of citric or tartaric acid. One of each powder to be dissolved separately in one third of a tumbler of water, and a teaspoouful of the syrup added to the acid solution, and the liquids mixed.

[The Concentrated Syrups are thus made -

Concentrated Syrup of Ginger. Simple syrup 7 1/2 fluid ounces, essence of ginger (1 part ginger to 4 of spirit) 1/2 oz.

Concentrated Syrup of Lemon-peel. Strong tincture of lemon-peel* 1 oz., simple syrup 15 fluid ounces.

Concentrated Syrup of Orange-peel. Strong tincture of fresh orange-peel* 1/2 oz., simple syrup 7 1/2 fluid ounces.

[Syrup of raspberries, pine-apples, and other fruit, may be used with the above powders in the same way.]

For Seidlitz and other Medicated Powders, see Mineral Waters and Powders, at the end of Patent Medicines, etc.

Spruce Beer. Water 10 gallons, treacle or lump sugar (according to the colour required) 6 lbs.; essence of spruce 4 oz.; add yeast, and ferment as for ginger beer.

Spruce Beer Powders. In each blue paper put 5 scruples of powdered sugar, 28 grs. of bicarbonate of soda, and 10 grs. essence of spruce. In each white paper 30 grs. of tartaric acid.

Treacle Beer. 1. Brown sugar 1 lb., treacle 1 lb., bruised ginger 1 oz., hops 1/4 oz.; boil for a few minutes in 3 quarts of water, strain, and add 5 quarts of cold water: add a spoonful of fresh yeast; let it work all night, and bottle it in the morning.

2. Treacle 14 lbs., hops 1 1/2 lbs., water 36 gallons, yeast 1 lb. Boil the hops with the water, add the treacle, and strain. Cool to 80°, and ferment with the yeast. In winter 1/2 oz. of Cayenne pods with the hops is an improvement. - Family Friend.

Capillaire. To a pint of boiling water add 3 oz. of fine maidenhair; remove from the fire, cover, and set near the fire for 3 hours; strain, and add 1/4 pint of orange-flower water. Boil a gallon of fine syrup till reduced to 7 pints, then add the infusion, and boil for ten minutes; strain through a jelly-bag, and when quite cold, bottle the syrup. It is used to give a fine flavour to water.

* These tinctures are thus made: fresh lemon-peel, thin, and cut small, 4 oz.; rectified spirit 8 oz.; digest for some days, and strain. Fresh peel of Seville oranges 4 oz.; spirit 16 oz.

Limoniated Capillaire. Refined sugar 24 oz., water 12 oz.; dissolve by a gentle heat; and add essence of lemon 30 drops, neroli 3 drops, citric acid 2 oz., orange-flower water 4 oz.

Syrup of Pine Apple. Expressed juice of pine apple a pint; loaf sugar 2 lbs. Boil gently, and when cold filter.

sirop d'Orgeat. See Syrupus AmygdalAe, Pocket Formulary. Another formula for this excellent syrup is the following: Take 20 oz. of sweet and 8 oz. of bitter almonds, 9 lbs. of white sugar, and 4 pints of water. Blanch the almonds, dry them well, beat them with a portion of the sugar, and add gradually two thirds of the water; strain through linen, wash the almonds on the strainer with the rest of the water, and dissolve the sugar in the strained liquor by a gentle heat. Pour the syrup into an earthen vessel, remove the scum, and when nearly cold, add 2 oz. of orange-flower water.

Actdulated Raspberry Syrup. Put 6 lbs. of raspberries into a china or glass bowl, or an earthen pan not glazed with lead, with a quart of water in which has been dis solved 2 1/2 oz. of tartaric (or preferably citric) acid, and let it remain 24 hours; then strain it, taking care not to bruise the fruit. To each pint of clear liquor add 1 1/2 lbs. of pounded loaf sugar, and stir it with a silver spoon till dissolved; leave it for a few days, then bottle it close. A little of this syrup, or of either of the two following, with water, forms a refreshing drink in warm weather, and in some febrile disorders.

acidulated Strawberry Syrup. As Raspberry Syrup, using 2 oz. of citric acid, instead of 2 1/2 oz. of tartaric acid.

Raspberry Vinegar. Put a pint and a half of best wine vinegar to 3 lbs. of fruit in a glass or porcelain vessel; leave them together for a fortnight, then strain without pressure. Or put an equivalent quantity of strong acetic acid (4 oz. of the usual strength) to the fruit, in the same way. Or it may be made as directed above for Acidulated Raspberry Syrup.

Whey Powder. Sugar of milk in fine powder 2 oz., powdered white sugar 7 oz., gum Arabic 1/2 oz.; mix. An ounce dissolved in a quart of water is used as a substitute for whey. WHEY may be made by adding a little infusion of rennet (prepared calf's stomach) to milk, and gently heating it till curdled. It is also made by heating a quart of milk nearly to boiling, and adding either a little lemon juice, orange-juice, solution of citric acid, vinegar, or white wine, or cream of tartar, sufficient to turn it. It is then strained. If required bright, beat up the white of an egg with a portion of the whey, mix with the rest, boil for a moment, and run it through a jelly-bag. See Serum Lactis, Pocket Formulary.

One or two recipes in Confectionery may be introduced here.

Orange Marmalade. 1. Procure some large Seville oranges with clear skins, peel them, squeeze out the pulp and juice, taking, care to remove all the pips. Boil the peel, divided into quarters, till they are sufficiently tender; scrape clean all the inside from them, lay them in folds, and cut them into very thin slices about an inch long. Weigh the juice, pulp, and boiled peel; then add broken lump sugar equal in weight to the whole, and boil for half an hour, carefully removing the scum. Then put it into pots, and when quite cold, cover them over.

2. Instead of using all Seville oranges, let only half or a third of them be bitter, and the rest, common sweet oranges. Proceed in the same way as above. Some add honey.

Currant Jelly. Pick the currants, put them in an earthen jar, and place it in boiling water till the juice is extracted. Strain through a sieve without pressing them, and boil the juice in an enamelled saucepan with its weight of loaf sugar, removing the scum as it rises. When it will jelly on the back of a cold spoon, it is sufficiently done. A little of the jelly dissolved in warm water forms an agreeable beverage.