Orangeade

A cross-reference recipe: the quantities are printed in a shorthand that has partly dropped out in the original text, and the method is borrowed wholesale from the book's Lemonade. Read it as a ratio rather than a formula.

• The missing fractionsThe lemon and orange juice quantities each begin with a fraction that has not survived the printing clearly. Do not guess at a decimal; work from taste, using roughly one part lemon juice to three or four parts orange juice.
• "Make the same as Lemonade""Make the same as Lemonade" -- the Lemonade entry is not reproduced here, so check it before proceeding; the usual method of the period is a sugar syrup boiled with water, cooled, then combined with the juice and diluted to taste. If that is the method given, boil the sugar and water together for a few minutes so the syrup is clear, and cool it completely before adding juice, or the fresh citrus flavor cooks off.
• Proportions to start fromFor about a quart, use 1 cup sugar boiled with 1 cup water, add 1/4 cup lemon juice and 3/4 cup orange juice, then dilute with cold water to a quart. Adjust with more juice or water to taste.
• The sliced orangesThey are garnish and slow infusion, not an ingredient to be juiced. Add them to the pitcher after chilling; left sitting in the liquid for hours the pith turns the whole thing bitter.
• Yield and servingThe proportions above give four to six glasses. Serve over cracked ice in tall glasses.