503. Lemon Syrup, No. 1

Eight pounds of sugar, Three quarts of water, One quart of lemon-juice.

Mix the sugar and water together; as soon as the sugar has dissolved place it over the fire and boil and skim it, then add the lemon-juice.

504. Lemon Syrup, No. 2

Six pounds of sugar, Two quarts of water, One pint of lemon-juice.

Mix the sugar and water together, and as soon as the sugar is dissolved place it over the fire; boil and skim it, then add the lemon-juice.

505. Ginger Syrup

One pound of green ginger root, Ten pounds of sugar,

Two gallons of water.

Cut up the root in pieces and add to it two gallons of water; boil it till reduced to one gallon, strain it, and pour it over ten pounds of white sugar. When the sugar has dissolved boil and skim it till no more scum rises take it off, and when cold bottle it for use.

506. Brandy Cherries

Stem your cherries, put them into a jar, and to a pound of fruit put a pound of white sugar. Cover them with French brandy and tie them closely.

Monongahela whisky will do as well as the brandy and is much cheaper.

507. How To Preserve Eggs During The Winter

In the fall as you collect your eggs, pack them in a keg with a layer of salt at the bottom, then a layer of eggs, set in with the small end downwards, then a layer of salt, and so on till all are in; then put a layer of salt on the top.

508. Blackberry Cordial

Gather the ripest fruit, mash it in a pan with a large wooden spoon, strain out all the juice, and allow a quarter of a pound of sugar to a pint of the juice. Mix the juipe and sugar together, and boil and skim it; then strain it again, and when cool to each pint of juice add a tea cupful of brandy. Bottle it and it will be fit for use. This is highly esteemed by some in cases of dysentery.

509. Raspberry Brandy

Pick the fruit when dry, put it into a glass jar, and place the jar in a kettle of cold water. Set the kettle over the fire and let the water get hot; let the fruit remain thus until the juice will run; strain it, and to every pint of juice add half a pound of sugar. Boil and skim it. When cold mix with it an equal quantity of brandy.

Bottle it tightly.

510. Currant Shrub

Mix a pound of sugar with every pint of currant-juice. When the sugar is dissolved boil it a few minutes and skim it. When almost cold add a gill of brandy to every quart of syrup.

Bottle it, cork it well, and keep it in a cool place.

511. Raspberry Shrub

This is made in the same manner as the currant shrub.

512. Cherry Bounce

To fifteen pounds of morella cherries add one gallon of the best French brandy or good Mo-nongahela whisky. Let them stand for three or four months, then pour off the liquor and add to the cherries two quarts of water, which should remain on them for three weeks; pour off the water and add it to the liquor; to all of which add four pounds of sugar made into a syrup.