Lemonade or with Syrup and Orangeade

Lemonade.—Take a pint and a half of lemon juice and a pound and a half of sugar, add water to taste, add thin slices of lemon and serve very cold.

Lemonade with Syrup.—Ten gills of syrup at thirty-two degrees, one quart of lemon juice, the peel of one lemon and a quart of water; let the peel infuse, strain through a silk sieve and bring it to eleven degrees, syrup gauge (Fig. 167).

Orangeade.—Eight gills of syrup at thirty-two degrees, ten gills of lemon juice, the peel of two oranges, two and a half quarts of water, and the juice of four lemons; bring it to eleven degrees, syrup gauge, strain through a silk sieve and serve very cold.