SANGAREE.—
Mix in a pitcher or in tumblers one-third of wine, ale, or porter, with two-thirds of water either warm or cold. Stir in sufficient loaf-sugar to sweeten it, and grate some nutmeg into it.
By adding to it lemon juice, you may make what is called negus.
TURKISH SHERBET.—
Put into a large pitcher a pound and a half of the best loaf-sugar, broken small. Pour on it a quart of clear cold water, and crush and stir the sugar till it is all melted. Take a dozen large fine ripe oranges, and roll every one under your hand on a table, to increase the juice. Take off the yellow rind in large thin pieces, and cut them neatly into round shapes, the size of a half-dollar. Squeeze the juice of the oranges through a strainer upon the melted sugar, and stir it well. Set the pitcher on ice till the sherbet is wanted. Serve it up in lemonade-glasses, placing in the bottom of each, one of the round pieces of orange-rind, and lay a lump of ice upon it. Then fill the glasses with the sherbet. Instead of orange-juice, you may use that of strawberries, raspberries, or currants, pressed through a strainer.
BOTTLED SMALL BEER.—
Take a quart bottle of the very best brisk porter, and mix it with four quarts of water, a pint of molasses, and a table-spoonful of ginger. Bottle it, and see that the corks are of the very best kind. It will be fit for use in three or four days.
TO KEEP LEMON JUICE.—
Powder a pound of the best loaf-sugar; put it into a bowl, and strain over it a pint of lemon juice; stirring it well with a silver spoon till the sugar has entirely melted. Boil and skim it. Then bottle it, sealing the corks; and keep it in a dry place.