Boston Cream, a Summer Drink

To 3 pts. water add 1 1/2 lbs. loaf sugar. Boil together and when cool, strain and add 2 ozs. of tartaric acid, 1/4 oz. of essence of lemon, and the white of 1 egg well whipped. Bottle and cork tight, taking care that a little of the egg be in each bottle. For mixing the cream---One-third tumbler of Boston cream, fill up with water, add a saltspoonful of carbonate of soda and stir well.