2 table-spoonfuls ground ginger, fresh and strong. 1 lb. loaf sugar.

1/2 pint best whiskey.

1 quart red currants.

Juice of 1 lemon.

Crush the currants in a stone vessel with a wooden beetle, and strain them through a clean, coarse cloth, over the sugar. Stir until the sugar is dissolved ; add the lemon, the whiskey, and the ginger. Put it into a demijohn or a stone jug, and set upon the cellar-floor for a week, shaking up vigorously every day. At the end of that time, strain through a cloth and bottle. Seal and wire the corks, and lay the bottles on their sides in a cool, dry place.

An excellent summer drink is made by putting two table-spoonfuls of this mixture into a goblet of iced water. It is far safer for quenching the thirst, when one is overheated, than plain ice-water or lemonade.