months; 2 tablespoonfuls of this mixture in 2-3 glass of ice water; to be poured into a goblet when ready to drink. If a little soda is added it will effervesce beautifully.
Raspberry Nectar.—Put into a jar fully ripe rasberries and allow 1 quart of good apple vinegar to every 2 quarts of the berries. After fermenting strain, and to every quart of juice allow 1 1-2 lbs. of loaf sugar. Simmer for 20 minutes.
Cherry Nectar.—Wash and pick and stone 1-2 of 6 pounds of cherries and add 5 tumblers full of good cider vinegar or white wine; let it stand for 4 or 5 days, strain through a cloth, and allo«v to every pint of juice 1 pound of loaf sugar; pour into a porcelain kettle and boil for 15 minutes. When cold bottle and cork it tight; keep in a cool, dry place. Mix half and half with water, adding a little ice. The water should be very cold. A delightful summer drink.
White Wink Whey for Colds.—This will produce perspiration in cases of colds. Take 1-2 pint of milk and put it on the fire in a sauce pan, and immediately that it boils, put into it 2 glasses of white wine with a little sugar dissolved in it. A light floating curd will be instantly seen; boil for a few minutes, pour it through a sieve so that the whey may run from the curd. Serve the whey hot; throw away the curd, for it is exceedingly indigestible and should not be eaten.
Harvest Drink. (Scotch.)—Buttermilk or whey, the latter is the whey poured from the milk after it has boiled in a kettle, when an other curd will be formed, then with the whip the last curd formation is broken but not removed. It is then taken to the harvest field in clean buckets for the laborers, and forms a very sustaining drink and may be eaten with bread and cheese, a little meat or salt bacon.
A Honey Mead.—With 16 quarts of honey mix the whites of 3 eggs beaten to a strong froth, 6 gals, of water and the yellow rind of 20 large lemons pared very thin, During 3-4 of an hour boil all together, carefully removing the skum, then pour it into a tub and when milk warm, add 3 tablespoonfuls of the best fresh yeast. Cover it well and let it ferment; when this is accomplished pour it into a barrel with the lemon peel at the bottom. Let it stand for 6 months then bottle closely.
Mead or Metheglin.—Put 3 pints of clear honey to every gallon of water, boil it well and skim all the time. Put in 2 lemon peels to each gallon while boiling. Pour it into a-clean tub and when luke warm, add some yeast to work it, then pour off and put the liquor into a clean barrel for 5 or 6 months and afterwards bottle it for use. The skimmings may be strained through a filtering bag. If you allow 2 quarts of honey to every gallon, it will keep for 7 years.