Put in a saucepan 7 pints of water, 2oz. of barley, which stir now and then while boiling; add 2oz. of white sugar, the rind of half a lemon, thinly peeled; let it boil gently for about two hours, without covering it; pass it through a sieve or colander; it is then ready. The barley and lemon may be left in it.
No. 19.—Soyer’s Plain Lemonade.
Thinly peel the third part of a lemon, which put into a basin with 2 tablespoonfuls of sugar; roll the lemon with your hand upon the table to soften it; cut it into two, lengthwise, squeeze the juice over the peel, &c., stir round for a minute with a spoon to form a sort of syrup; pour over a pint of water, mix well, and remove the pips; it is then ready for use. If a very large lemon, and full of juice, and very fresh, you may make a pint and a half to a quart, adding sugar and peel in proportion to the increase of water. The juice only of the lemon and sugar will make lemonade, but will then be deprived of the aroma which the rind contains, the said rind being generally thrown away.
No. 20.—Semi-Citric Lemonade. Receipt for Fifty Pints.
Put 1oz. of citric acid to dissolve in a pint of water; peel 20 lemons thinly, and put the peel in a large vessel, with 3lbs. 2oz. of white sugar well broken; roll each lemon on the table to soften it, which will facilitate the extraction of the juice; cut them into two, and press out the juice into a colander or sieve, over the peel and sugar, then pour half a pint of water through the colander, so as to leave no juice remaining; triturate the sugar, juice and peel together for a minute or two with a spoon, so as to form a sort of syrup, and extract the aroma from the peel and the dissolved citric acid; mix all well together, pour on 50 pints of cold water, stir well together; it is then ready. A little ice in summer is a great addition.
Observation.—The two following Lemonades, which have been submitted to eminent Doctors at Scutari, have been approved of, and can be made for either the Hospitals or the Camp, and will be found to answer equally for domestic consumption, if lemons are not to be obtained.
No. 21.—Soyer’s Cheap Crimean Lemonade.
Put into a basin 2 tablespoonfuls of white or brown sugar, ½ a tablespoonful of lime juice, mix well together for one minute, add 1 pint of water, and the beverage is ready. A drop of rum will make a good variation, as lime juice and rum are daily issued to the soldiers.
No. 22.—Tartaric Lemonade.
Dissolve 1oz. of crystallized tartaric acid in a pint of cold water, which put in a large vessel; when dissolved, add 1lb. 9oz. of white or brown sugar—the former is preferable; mix well to form a thick syrup; add to it 24 pints of cold water, slowly mixing well; it is then ready.