1. Lemonade

Squeeze six lemons, grate the juice of one, add juice of two oranges, twelve cups water, sugar to taste. If desired, add a few strawberries.

2. Lemon Syrup

Grate the rind of six large fresh lemons, and mix with a pound of fine loaf sugar broken into small pieces; moisten this with as much water as will be absorbed; place in a preserving pan and boil to a clear syrup. Add the strained juice of twelve fresh lemons, stir well, pour into small dry bottles, cork, and seal. This syrup put into filtered water makes a delicious lemonade.

Orange syrup is prepared exactly in the same way, only substitute oranges for lemons, and use a smaller proportion of sugar.

3. Grape Juice

Wash and pick over the fruit and put it into a kettle with not quite enough water to cover it. Stew until the pulp is well broken, and no longer. Strain through a cheese-cloth sack, and let drip over night into a porcelain kettle; add a teaspoonful of sugar to every quart of juice, bring to a scald, and bottle; or cool and use.

4. Raspberry Shrub

Four quarts of red raspberries to one quart of vinegar; let stand four days, then strain. To each pint of juice add one pound of sugar. Boil twenty minutes. Bottle, and keep in a dry cool place.

5. Berry Syrups

Make a syrup by boiling berries, currants, etc., as for canning. Add water to taste.

6. Apple Punch

Quarter and core twelve tart apples. Do not pare; cover with one gallon of water, bring to boiling point, and cook without stirring for twenty minutes; add one tumbler of quince jelly; strain through cheese cloth; add one pound of white grapes, rut into halves. Serve in punch glasses.