Lemonade (1)

Six large lemons and 1 lb. loaf sugar.

Rub the sugar over the rinds to get out the flavor, then squeeze out all the juice on the sugar; cut what remains of the lemons into slices, and pour on them a quart of boiling water; when this has cooled, strain it onto the juice and sugar, and add as much more water (cold) as will make it palatable.

Lemonade (2)

One oz. tartaric acid, 1 lb. loaf sugar, 1 pint boiling water, and 20 or 30 drops essence of lemon.

To be kept in a bottle and mixed with cold water, as desired.