Among the most useful preparations which have ever been introduced to the public for the immediate production of delicious beverages, are Nelson's Bottled Jellies. These beverages are highly approved for ordinary use at luncheon and dinner, as well as for afternoon and evening entertainments, and have a special value for invalids, as they contain nourishment and are at the same time very refreshing. When required for use, dissolve a bottle of the jelly, and mix with it five times its bulk of water, the beverage can then be used either hot or cold; if in standing it should be slightly thickened it will only be necessary briskly to stir it with a spoon. Lemon, orange, and cherry jelly, with the addition of water as directed, will be found superior to any other beverage of the kind, and specially excellent for children's parties.

The following "cups" are delicious made with the jelly as directed.

Claret Cup, made merely with seltzer water, claret, and Port Wine Jelly, will be found superior to the ordinary preparation. A little sugar may be added if desired. To a bottle of claret and a pint of seltzer-water use a half-pint bottle of Port Wine Jelly, stir briskly until well mixed, put in a sprig of balm and borage, three thick slices of cucumber; place the vessel containing the claret cup covered over on ice for an hour; strain out the herbs before serving.

Badminton Cup is made with Burgundy, in the same way as the above, with the addition of a bottle of Orange Jelly.

Champagne Cup requires equal quantities of the wine and seltzer-water, with a bottle of Orange Jelly.

Cider Cup is made with a pint and a half of cider, a bottle of soda-water, and a bottle of either Orange, Lemon, or Sherry Jelly.

Cherry Cup.—Half-a-pint of claret, a quart of soda-water, and a half-pint bottle of Cherry Jelly.

MULLED PORT WINE.

Dissolve a bottle of Port Wine Jelly and add to it four times its bulk of boiling water with a little nutmeg, and, if liked, a crushed clove.

LEMONADE.

Half-a-teaspoonful of Nelson's Citric Acid dissolved in a quart of water, with a sliced lemon and sweetened with sugar, forms a good lemonade, and is a cooling and refreshing drink. A small pinch of the Citric Acid dissolved in a tumbler of water with a little sugar and a pinch of bicarbonate of potash, makes an effervescing draught. These acidulated drinks are exceedingly useful for allaying thirst; and as refrigerants in feverish and inflammatory complaints they are invaluable.

LEMONADE (A NEW RECIPE).

Dissolve three-quarters of a pound of loaf sugar and the contents of a threepenny packet of Nelson's Citric Acid in a quart of boiling water; then add two quarts of fresh cold water and one-twelfth part of a bottle of Nelson's Essence of Lemon. The above quantity of sugar may be increased or decreased according to taste.

GINGERADE.

Crush an ounce of whole ginger, pour over it a quart of boiling water, cover the vessel, and let the infusion stand until cold. (The Extract of Ginger may be used in place of this infusion). Strain through flannel; add a teaspoonful of Nelson's Citric Acid, six drops of Nelson's Lemon Flavouring, and a quarter of a pound of lump sugar; stir until dissolved, and the Gingerade will be ready.

AN EXTRACT OF GINGER FOR FAMILY USE.

An Extract of Ginger made as follows is most useful for family purposes, and can be substituted for the infusion in Gingerade. Crush half-a-pound of fine whole ginger in the mortar, or cut into small pieces. Put into a bottle with half-a-pint of unsweetened gin, let it stand for a month, shaking it occasionally, then drain it off into another bottle, allowing it to stand until it has become clear, when it will be fit for use.

LEMON SYRUP.

Boil a pound of fine loaf sugar in a pint-and-a-half of water. Remove all scum as it rises, and continue boiling gently until the syrup begins to thicken and assumes a golden tinge, then add a pint of strained lemon-juice or a packet of Nelson's Citric Acid dissolved in water, and allow both to boil together for half-an-hour. Pour the syrup into a jug, to each pint add one-twelfth part of a bottle of Nelson's Essence of Lemon, and when cold bottle and cork well.

The juice of Seville oranges may be made into a syrup in the same way as that of lemons, or lemon and orange juice may be used in equal quantities. These syrups are useful for making summer drinks, and for invalids as lemonade or orangeade.

MILK BEVERAGE.

A very agreeable and useful beverage is made by dissolving a quarter of an ounce of Nelson's Gelatine in a pint of milk. A spoonful of cream can, if preferred, be used with a bottle of soda-water. For invalids, this beverage can be used instead of tea or coffee, and may be preferable in many cases on account of the nourishment it contains; it will also be found an excellent substitute, taken hot, for wine-whey, or posset, as a remedy for a cold. For summer use, Milk Beverage is delicious, and may be flavoured with raspberry or strawberry syrup. If on standing it should thicken, it will only be necessary briskly to beat it up with a spoon.

CITRIC ACID.

This acid exists in the juice of many fruits, such as the orange, currant, and quince, but especially in that of the lemon. It is chiefly made from the concentrated juice of lemons, imported from Sicily and Southern Italy, and which, after undergoing certain methods of preparation, yields the crystals termed Citric Acid. These crystals may be used for all the purposes for which lemon-juice is employed. In the manufacture of the Citric Acid now offered to the public by Messrs. G. Nelson, Dale, and Co., only the pure juice of the lemon is used.

ESSENCE OF LEMON.

This well-known essence is extracted from the little cells visible in the rind of lemons, by submitting raspings of the fruit to pressure. The greater portion of the oil of lemons sold in England is imported from Portugal, Italy, and France. It is very frequently adulterated with oil of turpentine. In order to present the public with a perfectly pure commodity, G. Nelson, Dale, and Co. import their Essence of Lemon direct from Sicily, and from a manufacturer in whom they have the fullest confidence.

Nelson's Essence of Lemon is sold in graduated bottles, eightpence each, each bottle containing sufficient for twelve quarts of jelly.