Syrups. Although these preparations are so little used in America there is no reason why they should not become a regular article in the housekeeper's store-room; they are easy to prepare, and are very agreeable to the palate; also economical, as they supersede the use of ardent spirits and wine. With Frenchmen it is a common practice to drink simple syrup (which is called eau sucree, but which we term capillaire) diluted with water, to the taste of the drinker.

Capillaire is made thus : - Dissolve about two pounds of the best refined white sugar in one pint of water; boil the mixture for five or ten minutes, then strain it through lawn, or a hair sieve; when cold, it is fit for use.

Syrup of Cloves. Proceed in the same way as for making capillaire, but with the sugar add thirty or forty cloves that have been broken or ground.

All the syrups of spices, as cinnamon, nutmeg, ginger, etc, can be made in the same way.

Syrups of Fruit. These are prepared in a similar manner to capillaire, substituting the juices of the fruit in place of the water; in this way, it is very easy to make Syrup of Oranges. Before the oranges are squeezed, to express their juice, each orange should be well rubbed or grated with the lump sugar; by so doing the fine flavour of the rind is preserved. All these syrups are drank by diluting them with water ; about a wineglassful of syrup to a tumbler of water will be found to make a pleasant draught.

Syrup of Coffee. Take about an ounce of the finest coffee, ground, and a pint of cold water; allow them to stand together for twelve or more hours, then strain, and add one pound and a half of sugar; boil for one or two minutes, not longer, and again strain.

Syrup of Tea. One pint of water, two pounds of sugar, an ounce of black tea; boil together for five minutes, or rather less; strain. A wineglassful to half a pint of cold water makes very good cold tea.