Raspberry Vinegar

Fill a stone jar with ripe berries and cover with pure cider vinegar. Let stand five days and strain through a coarse cloth. To each pint of this juice add 1 pound of white sugar and boil until the sugar is dissolved. (Boil about five minutes after it comes to the boiling point.) If boiled too long it is apt to jelly. Skim, bottle and seal. Stir 2 or 3 tablespoonfuls of this into a glass of ice-water. A delicious summer drink.

25 '

Sweet Cider (To Keep)

Let sweet cider be heated carefully up to boiling point. Skim and seal up.

Mulled Cider

1 quart of boiling cider. Beat 2 eggs very light with enough sugar to sweeten plentifully. Pour the boiling cider over the eggs, stir and pour from one vessel to another until it foams. Serve warm.

Koumiss, Or Milk Beer

1 quart of new milk.

3 or 4 lumps or white sugar.

1 gill of fresh buttermilk.

Mix until the sugar dissolves. Let stand in a warm place ten hours when it will have thickened; then pour from one vessel to another until it is smooth and thick. Bottle and keep in a warm place twenty-four hours - in winter it may take thirty-six hours. Cork the bottles tight; tie the corks down. Shake for a few minutes before using. 1 teaspoonful of yeast may be used instead of the buttermilk. The milk should be unskimmed. This agreeable beverage is recommended for a delicate stomach, as aiding in the assimilation of food; it is also healthful for young children.

Harvest Drink

1 cupful vinegar. 1 tablespoonful molasses. 4 tablespoonfuls sugar. 1½ quarts water. 1 teaspoonful ginger. Keep cool as possible.

Raspberry, Strawberry, Currant Or Orange Effervescing Draughts

Take 1 quart of the juice of either of the above fruits; strain and boil into a syrup with 1 pound of loaf sugar. To this add 1½ ounces of tartaric acid. When cold bottle and keep well corked. To use, fill a one-half pint tumbler three parts full of water and add 2 tablespoonfuls of the syrup. Stir in briskly ½ teaspoonful bi-carbouate of soda, and a very delicious drink will be formed.