"One sip of this Will bathe the drooping spirits in delight Beyond the bliss of dreams."

- Milton.

Blackberry Wine.

Fill a 5-gallon jar with berries that are thoroughly ripe and free from dirt. Mash them well and allow them to remain for 36 hours. Squeeze through a heavy bag and measure the juice. Allow 3 pounds of brown sugar to every quart of juice. Put the two in a large open-mouth jar and throw a cloth over it. Skim every day until the beads stop forming over the top. Put in a demijohn and tie a thin piece of muslin over the mouth. After two months, or after all sign of fermentation has ceased, draw off and bottle for use.

Grape Wine.

Gather small purple grapes when thoroughly ripe. Pick from the stem only those that are firm and throw them in a bowl of cold water. Mash and drain, and make as blackberry wine.

Grape Juice.

Pick all sound grapes from the bunch and fill a stew-pan 3/4 full. Wash the grapes well before using. Cover well with water and boil slowly for 20 minutes, or 1/2 hour if they are not broken. Strain through a bag, extracting all the juice. Put the liquid in a kettle with a cud of white sugar to each quart of juice and boil for 10 minutes. Bottle and seal. This can be made of any good purple grape.

Parsnip Wine.

Chop enough parsnips to fill a quart measure, and then cover them with 1 gallon of water. Boil for 1 hour, strain off and add 3 pounds of white sugar. When cold, mix in 1 tablespoon of hop yeast. Let stand 6 months, and then bottle and cork.

Strawberry Acid.

Six ounces tartaric acid, 2 quarts water, 12 pounds strawberries. Allow to stand 48 hours, then strain. To every pound of juice add 1 1/2 pounds of sugar. Bottle and cork tightly.

Champagne Punch.

One quart of Apolinaris water, 1 quart Sautern, 6 lemons (juice only), 3 oranges (juice only), 1 cup best green tea, 1/2 pound white sugar, 1 wineglass chartruse, 1 wineglass of Angostura bitters, 3 bottles champagne. Mix all ingredients but the champagne. This must be added just before serving. Enough for 20 people.

A Good Plain Punch.

One quart of whiskey, 1/2 pint rum, 1 large teacup of strong green tea, 1 goblet orange juice, 1 lemon. Sweeten to taste.

Tea Punch.

Eight teaspoonfuls of best tea; green is best. Peel of 6 lemons, put in 1 quart of cold water and boil long enough to extract the flavor (about 20 minutes). Strain the tea, then add 1 3/4 pounds of sugar, the juice of 6 lemons, and 1 quart of Jamaica spirit. Slice 2 lemons very thin, and add to the punch. Just before serving pour in 1 quart of champagne and drop a block of ice in the bowl.

Egg-Nog.

Six eggs, 1 quart of cream, 4 pounds of sugar (powdered), 1 tumbler best brandy, 1/2 tumbler best sherry. Beat the yelks light, then beat in 1/2 the sugar, then pour in, while stirring slowly, the brandy and wine to cook the eggs. Beat the eggs stiff, and with them beat the rest of the sugar. Mix with the other materials, and, lastly, stir in the cream.

Punch.

Take the juice of 20 lemons to 1 pound of powdered sugar, mix ana allow it to remain over night. Next day add 1 pint of brandy, 1 quart of rum, 1 quart champagne, 1 dozen soda. Put in a large lump of ice. Flavor with pineapple, strawberries, or any fresh fruit you prefer.

Egg-Nog.

To each glass of milk use 1 egg, 1 tablespoon sugar, 1 wine-glass of whiskey, and rum to taste. Beat the yelks and sugar together; beat in the milk and stir hard. Pour over this the whiskey, a little at a time, as it cooks the eggs, and must be beaten all the time the whiskey is being poured in. Add rum. Beat the whites of the eggs and pile over the top. Set in a cool place. Double or triple these proportions as needed.

Raspberry Vinegar.

To 4 quarts of red raspberries add enough vinegar to cover them, and let it stand 24 hours. Scald and strain. Add 1 pound of sugar to 1 pint of juice, and boil for 20 minutes. Bottle and seal. Ready for immediate use, and will keep for years if tightly sealed. To every glass of water add 1 tablespoon of the vinegar.

Champagne Cocktail. Use a champagne goblet. One lump of sugar, 1 dash of bitters, 1 piece of lemon peel, 1 slice of orange, one-third glass shaved ice. Fill with champagne and mix well.

Manhattan Cocktail.

Use a mixing glass. One-half glass ice, 2 dashes rum, 2 dashes Angostura, 2 dashes Maraschino, 1/2 wineglass whiskey, 1/2 wineglass French vermuth. Stir well and strain into cocktail glass, adding a cherry. If wanted dry, use Italian vermuth.

Hot Scotch.

Use hot Scotch cup. One wineglass Scotch whiskey, I lump sugar, 1 piece lemon peel, 3/4 glass hot water. Grate nutmeg on top and serve.

High Ball.

One lump ice, 1 jigger old whiskey; fill with carbonated water and serve.

Life Saver.

Use a small punch glass. Three small lumps ice, 3 dashes lemon juice, a little sugar, 1/2 pony gin, 1/2 pony vermuth. Stir well, adding seltzer until full.

Rickey.

Take 1/2 lime and squeeze it in a goblet 1/2 full of ice, add 1 drink of whiskey, and stir with seltzer.