Orangeade

Steep the thin rind of three oranges in a pint of syrup (made with twelve ounces of sugar and a pint of water); squeeze the juice of twelve oranges through a clean hair sieve into a jug; add the syrup and three pints of spring-water; mix, and cool in ice for an hour. When about to use the orangeade, decant it in cut-glass bottles, or jugs, and hand round in large claret glasses.