1267. Rich Orangeade.—Steep the yellow rinds of six China, and two Seville oranges in a quart of boiling water, closely covered up for five or six hours; then make a syrup with a pound of sugar, and three pints of water, mix the infusion and syrup together, press in the juice of a dozen China oranges, and the two Seville oranges from which the rind was taken, stir the whole well together, and run it through a jelly-bag; afterwards, if agreeable, a little orange-flower water, with some capillaire syrup, may be added, should sweetness be wanted. Two lemons may be used, as well as the two Seville oranges; but care should be taken that the flavor of the lemons does not predominate.
1268. Orgeat Paste.—This paste, which will keep twelve months, is nearly as soon made into orgeat as the orgeat syrup. The mode of preparing it in Paris, is by well pounding blanched almonds with a little water, to prevent their turning to oil; then adding half the weight of the almonds in pounded sugar, and mixing both together into a paste.
Of this paste, when wanted, mix a small portion, about the size of an egg, in a pint of spring water, and strain it through a napkin. The usual English mode of making orgeat paste is, by pounding in the same manner, half an ounce of bitter, to a pound of sweet, almonds; and boiling a quart of common syrup, till it becomes what is called blow; mixing the almonds with it over the fire, well stirred all the time, to prevent burning, till it becomes a stiff paste; then, on its getting quite cold, putting it in pots, to be used in the same manner as the other.
1269. To cork, and preserve Cider in Bottles.—Good corks are highly necessary, and if soaked before used in scalding water, they will be more the pliant and serviceable; and by laying the bottles so that the liquor may always keep the cork wet and swelled, will much preserve it.
1270. Soda Water and Ginger Beer Powders.—Carbonate of soda and tartaric acid, of each two ounces; fine loaf sugar rolled and sifted, six ounces; pure essence of lemon, twenty-five or thirty drops. To be well mixed in a marble mortar, kept in a bottle closely corked, and in a very dry place. When required for use, two tea-spoonfuls to less than a half pint of water, to be mixed in a glass that will hold twice that quantity, and drunk while in a state of effervescence. If half an ounce or one ounce (according as it may be liked more or less hot), of best ground ginger be mixed with the above quantity, it will be "ginger-beer powder."