A Better Beverage

Beverage . . .

is a Middle English word derived from the Old French bevrage or beivre, meaning to drink, or from the Latin bibere to describe a liquid for drinking that is not water.

The most popular beverages currently consumed in the United Kingdom could be said to be tea and coffee (covered in detail elsewhere on this blog) though any number of soft drinks and fruity cocktails could also be in hot contention for the accolade.

Most often it is fruit or herb based concoction that can be taken as a liquid refreshment, or thirst quencher, for the well-being of the body and comes under the aegis of the appelation bevrage propre.

All of the following ‘refreshments’ come under those ‘rules’

Prickly Lemon

The juice of one lemon, a tumblerful of cold water, pounded sugar to taste, half a small teaspoon of carbonate of soda. Squeeze the juice from the lemon; strain and add to the water with sufficient pounded sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well, and drink while still in an effervescing state

Strawberry Water

Take one cupful of hulled berries; crush with a wooden spoon, mixing with the mass a quarter pound of pulverised sugar and half a pint of cold water. Pour the mixture into a fine sieve, rub through and filter till clear; add the strained juice of one lemon and one and a half pints of cold water, mix throughly and set in ice till wanted. This makes a nice, cool drink on a warm day and easily to be made in strawberry season.

Pineappleade

Pare and slice some very ripe pineapples; then cut the slices into small pieces. Put them with all their juice into a large pitcher, and sprinkle among them plenty of powdered white sugar. Pour on boiling water, allowing a scant half pint for each fruit. Cover and let stand till quite cool, occasionally pressing down the pineapple with a spoon. Then set the pitcher for a while in ice. Lastly strain the infusion into another vessel, then transfer it into glasses laced with some more sugar and a bit of ice. This beverage will be found delicious.

Cocoa

Six tablespoons of cocoa to each pint of water, as much milk as water, sugar to taste. Rub cocoa smooth in a little cold water; have ready on the fire a pint of boiling water; stir in grated cocoa paste. Boil twenty minutes, add milk and boil five minutes more, stirring often. Sweeten in cups to individual tastes.

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