Lemon Syrup

One pound of loaf or crushed sugar to every half pint of lemon juice. Let it stand twenty-four hours, or till the sugar is dissolved, stirring it very often with a silver spoon. When dissolved, wring a flannel bag very dry in hot water, strain the syrup, and bottle it. This will keep almost any length of time.

Another Without Lemons

Put six pounds of white sugar to three pints of water, and boil five minutes. Have ready the beaten white of an egg mixed with half a pint of water, and stir it into the boiling mixture. In a few minutes a scum will arise, and the kettle must be set off from the fire, and stand five minutes; then remove the scum. When it is almost cold, measure it, and to a gallon of syrup put three ounces of tartaric acid, dissolved in half a pint of hot water; add at the same time a large teaspoonful of the oil of lemon. When it is cold, bottle it. The goodness of the syrup (and it is an excellent imitation of the genuine), depends on the oil of lemon being fresh. If this is in the least rancid, it will spoil the syrup.

Raspberry Vinegar

To two quarts of raspberries, put a pint of cider vinegar. Let them lie together two or three days; then mash them up and put them in a bag to strain. To every pint, when strained, put a pound of best sugar. Boil it twenty minutes, and skim it. Bottle it when cold.

Currant Wine

Use sugar, water, and currant juice in these proportions, viz., one quart each of juice and the best of sugar, and two of water. Put the mixture into a tight keg with a faucet. Leave out the bung for two or three weeks, and then put it in loosely, so that if it continues to ferment longer, the keg will not burst. After a few days more put in the bung tight. Let it stand a year, and then draw it off and bottle it.

Another

To one gallon of currant juice, put nine pounds of the best of sugar, and two gallons of water. Set it where it won't be dis turbed, and bottle it at the end of the year.

Currant Shrub

Boil currant juice five minutes with loaf or crushed sugar - a pound of sugar to a pint of juice. Stir it constantly while cook ing, and when cold, bottle it. A spoonful or two in a tumbler of water affords a refreshing beverage.

Sarsaparilla Mead

Three pounds of sugar, three ounces of tartaric acid, one ounce of cream tartar, one of flour, one of essence of sarsaparilla, and three quarts of water. Strain and bottle it, then let it stand ten days before using it.

English Ginger Beer

Pour four quarts of boiling water, upon an ounce and a half of ginger, an ounce of cream of tartar, a pound of clean brown sugar, and two fresh lemons, sliced thin. It should be wrought twenty-four hours, with two gills of good yeast, and then bottled. It improves by keeping several weeks, unless the weather is hot, and it is an excellent beverage. If made with granulated sugar, the appearance and flavor are still finer.