other acid syrup, sufficient in quantity to flavour the beverage very highly. Then pour in very cold ice-water till the glass is half full.. Add half a tea-spoonful of bicarbonate of soda, (to be obtained at the druggists',) and stir it well in with a tea-spoon. It will foam up to the top immediately, and must be drank during the effervescence.
By keeping the syrup, and the carbonate of soda in the house, and mixing them as above with ice-water, you can at any time have a glass of this very pleasant drink; precisely similar to that which you get at the shops. The cost will be infinitely less.
FINE RASPBERRY CORDIAL.—Fill a large stone jar with ripe raspberries. Cover the jar closely, and let it stand in a corner of the hearth near the fire, or on the top of a stove, till the fruit is heated so as to break. Then put the raspberries into a linen bag, and squeeze the juice into a pan beneath. Measure the juice, and to every quart allow a pound of loaf-sugar, broken very small. Do not use the white sugar that is sold ready-powdered; it is generally so adulterated with pulverized starch, as to be unfit for any thing that is to be set away for keeping. Put the juice and sugar (well mixed) into a preserving-kettle. Give it a boil, and skim it well. When it has come to a boil, and the scum has ceased to appear, take off the kettle; measure the liquid; and pour it carefully into a large vessel; allowing an equal quantity of the best French brandy. Stir it well, and when cold, put it into a demijohn, or a large stone jug, and cork it tightly. Let it stand undisturbed a fortnight; then, if it ns not perfectly clear, filter it through blotting-paper pinned inside the bottom of a sieve. Bottle it, and seal the corks. Instead of brandy, you may use the best Jamaica spirits.
