Ambrosia Powder.—
| Fine sugar | 2 pounds |
| Carbonate of soda | 12 drachms |
| Citric acid | 10 drachms |
| Essence of ambrosia | 20 drops |
Amalgamate the whole of the above, and afterwards sift and bottle in the usual manner.
Noyeau Powder.—
| Fine sugar | 2 pounds |
| Carbonate of soda | 12 drachms |
| Tartaric acid | 10 drachms |
| Essence of Noyeau | 6 drops |
After the dry ingredients have been mixed, and the essence rubbed into them, sift and bottle the powder.
Lemon Sherbet.—
| Fine sugar | 9 pounds |
| Tartaric acid | 40 ounces |
| Carbonate of soda | 36 ounces |
| Oil of lemon | 2 drachms |
Having thoroughly mixed the dry ingredients, add the lemon, rubbing it well in between the hands; then sift the whole thrice through a fine sieve, and cork down tight.
As oil of lemon is used in this recipe, the blending must be quite perfect, otherwise when the powder is put in water the oil of lemon will float.