Chapter L: Lemons (and Oranges)

Lemonade is one of the oldest and still one of the best of the popular beverages. The juice of a lemon contains citric acid, a little malic acid, with sugar, albumen, etc. Its acids are capable of oxidation in the body where they become converted into carbonates. Thus the juice of lemons or limes is much used in cases of fevers, because by this same process of oxidation the acid citrate salts are converted into carbonates, which neutralize bodily waste and promote the removal of acid and toxin poisons. The aerated “lemonade” sold in bottles and syphons bears only the most distant relationship to the lemon and is not a desirable beverage from the health point of view. The same holds good as regards the lemonade crystals, so extensively advertised to-day.

Lemonade.

Take a washed lemon, pare rind off thinly--do not grate deeply, as the pith is bitter and unpleasant--then extract the juice with a glass lemon squeezer. Add to the pared rind and juice 1 oz. of honey in a jug and pour over all 1 pint of boiling water, cover jug, allow to cool, and when cold strain. Cover well to preserve aroma; serve iced. Do not make the lemonade by pouring boiling water upon slices of lemon because the bitter pith will then spoil the flavour of the drink for most people.

Alternative Method.

Slice thinly 1 whole lemon and rind; put this into 1½ pints of cold water; cook down to ½ pint; strain. This is bitter, but some prefer it.

Lemonade de Menth.

Add to 1 quart of strong lemonade (iced) a few drops of essence of peppermint, and some cherries cut up. Add white of egg for hoarseness, and black coffee for headache.

Lemon or Orange Squash.

Add the juice of 1 lemon or of 2 oranges, to 1 pint of plain water. Use honey by preference if sweetening is desired.

The bottled lemon squashes and lime cordials are not pure in the
strict sense of the term, since they are bound to contain 10 per
cent. alcoholic pure spirit by Government regulations.

LETTUCE.

This is one of the best, because it is the most relished, of all the salad vegetables. It is also valuable for the many organic mineral salts that it contains. Lettuce possesses sedative qualities and the extract obtained from the leaves is a powerful sedative.

Fresh Lettuce Juice.

The juice of lettuce extracted by means of the Fruit Juice Press is one of the best means for supplying organic mineral salts in an easy way to those who suffer from a deficiency of these essential substances. It can be taken at intervals.

LIMES (see Lemons).

LIME WATER (MINERAL).

Lime is an essential constituent of bones, teeth and other parts of the body. Our supply for building these tissues is best derived from the organic lime contained in uncooked salad vegetables or vegetable teas. It is very doubtful whether lime can be absorbed by the tissues when supplied to them in an inorganic form. Thus lime water is a liquid of very questionable nutritive value.

LINSEED.

Linseed or flax seed is highly nourishing, but not palatable to most people. It is also demulcent and soothing by reason of the oil and gummy material that it contains; hence it is often given to soothe inflamed throats. For this purpose it has the effect of linseed supplied externally in poultice form.

Linseed Tea.

1 oz. of linseed, ¼ oz. bruised liquorice root (or a piece of liquorice the size of a filbert nut), water 1 pint. Simmer slowly for from ½ to 4 hours, strain, cover up and serve as required.

Alternative (2).

1 oz. whole linseed; juice of 1 lemon; 1 oz. honey; 1 pint of water. Wash seeds, put in cold water in saucepan, simmer 1 hour, add lemon juice and honey to taste, and strain. If too thick add hot water to dilute.

Alternative (3).

Whole seeds 1 oz.; 1 pint barley water; simmer 1 hour, let stand until cold, then add juice of two lemons and 1 oz. of honey or malt extract. If the seeds are eaten as well, this combination will be found a most efficient corrective of obstinate constipation.

LIQUORICE.

The dried roots, the powdered root, or the extract prepared from them, called Spanish liquorice or juice, consists chiefly of a substance having an intensely sweet taste, and this is combined with gum, starch, a resinous substance, proteid matter and organic mineral salts. Liquorice differs from sugar in not being susceptible to alcoholic fermentation. The chief use of liquorice is as a sweetening agent for other beverages. Given alone it is useful in stomach troubles and in sleepiness in the place of soda. It is also said to be an antidote to correct the tobacco habit. It makes a good sweet for children, if taken sparingly, and it teaches them to chew.