Ginger Fop

Water, 5 1/2 gallons; ginger root, bruised, 1/4 pound; tartaric acid, 1/2 ounce; white sugar, 2 1/2 pounds; whites of 3 eggs, well beaten; lemon oil, 1 teaspoon; yeast, 1 gill. Boil the root for 30 minutes in 1 gallon of the water, strain off and put the oil in while hot. Then let cool and mix all together. Make over night, and in the morning skim and bottle, keeping out sediment.

Grape Cordial

Juice of 2 pounds grapes, 3 tablespoons sugar, and 1 cup cold water. Drink with ice.


The proportion is 2 1/4 pounds honey to a gallon of warm water. When the honey is completely incorporated with the water, pour into a cask. When fermented and clear, bottle and cork tightly. A wholesome drink, if properly prepared.

Harvest Drink

One cup vinegar, 1 tablespoon ginger, 3 tablespoons sugar, and 1 quart water.


Two ounces cream of tartar, juice and rind of 2 lemons; put into a stone jar, pour over it 7 quarts boiling water, stir and cover closely; when cold, sweeten to taste, strain and bottle.


One large lemon will make four good glasses. Peel the lemon. Cut it in two. Put half at a time in the lemon-squeezer, squeeze gently into the pitcher, open the squeezer and turn the piece over, squeeze again, then drop the entire pulp into the pitcher. Stir in 4 tablespoons sugar and mix thoroughly with the juice and pulp. Add a quart of water and stir well together. If made for a company and it is desired to have it look very clear, remove carefully all of the pulp and seeds, after squeezing, and take a firm whole lemon with the peeling on and slice just as thin as possible into the lemonade.

Powdered Lemonade

One pound white sugar, 1 ounce tartaric acid, 1/2 ounce essence of lemon. Mix and dry. One tablespoon in a glass of water makes a very good substitute for fresh lemonade.

Portable Lemonade

Twelve lemons, squeeze the juice. Boil the pulp in a pint of water. Add this to the juice and to each pint add a pound of sugar. Boil 10 minutes. Seal up. Use 1 tablespoon to a glass of water.

Lemon Soda

Ten gallons water, 6 peeled lemons sliced, 1/4 pound ginger, 1/4 pound cream of tartar. 3 grated nutmegs. Boil all together, When cool enough, add the beaten whites of 6 eggs and 1/2 pint yeast, and let it ferment 12 hours. Strain and bottle. It is better after standing a day or two.

Lemon Syrup

To each pint of lemon-juice allow 1 1/2 pounds of sugar.

Let boil together gently for 10 minutes; then seal up in bottles or jars!


Quarter pound tartaric acid, 3 pounds brown sugar, 3 quarts boiling water, 1 ounce sassafras essence, 1/2 ounce extract sarsaparilla.

Mixed Syrups

Mix raspberries and cherries, currants and raspberries, and make syrups. Or add lemon-juice to pine-apple syrup, or to any other preferred. Or any fruit-juice may be mixed with any other juice or syrup.