The household (of the Detroit free press)

Loaf sugar one and a half pounds, dissolved in a quart of boiling water, with half a pint of lemon juice and one and a half pints of milk. HOT LEMONADE. To six lemons, allow three-quarters of a pound of lump sugar and a pint of boiling water; rub the lemons with some of the sugar, peel them very thin, strain the juice, put it, with the lemon-peel and sugar, into a jug and pour over it four pints of boiling water; cover the jug well with a cloth to keep in the steam and drink hot. CURRANT WINE. For every gallon of water take one gallon of currants off the stalks, bruise well and let them stand over night. Next morning wash them well with the hands and strain through a fine sieve. To every gallon of the liquor add four pounds of sugar. Rinse the cask well with brandy and strain the liquor again when putting in, by which you will see whether the sugar is dissolved. Lay the bung lightly on and stop it up in ten days. RIPE GOOSEBERRY WINE. Put ripe and well picked red gooseberries into a tub or pan, bruise the fruit well and leave it uncovered for twenty-four hours. Squeeze the juice from the pulp through a fine sieve or canvas bag. Put the resi- HOME-MADE WINE. 467 due of each squeezing into a vessel, pour upon it one-half gallon of boiling water for each gallon of fruit and stir well for a quarter of an hour. Let it stand for twelve hours; squeeze the pulp through the bag and add the liquor to the juice of the fruit obtained. Add two and a half pounds of sugar to each gallon of the liquor and stir it well. Let it stand to ferment. When it has done fermenting, draw it off and add three-quarters of a pint of brandy to each gallon. Let it stand to settle for four or five weeks, then draw it off carefully into a cask that will just hold it ; keep it in a cool cellar for twelve months or more, when it may be bottled. Choose a dry, clear, cold day for bottling. This ought to be a splendid wine in two years. GINGER WINE. Boil twenty pounds of sugar in seven gallons of water for half an hour, skimming it well ; then put nine ounces of bruised ginger in a portion of the liquor, and mix all together. When nearly cold put nine pounds of raisins chopped very small, into a wine gallon cask; add four lemons, sliced, after taking out the seeds, and pour the liquor over all, with one half-pint of yeast. Leave the cask open for three weeks^ keeping it filled up with some of the reserved liquor, and bottle it in from six to nine months. GRAPE WINE. Put twenty pounds of ripe, fresh picked and well selected grapes into a stone jar, and pour on them six quarts of boiling water. When the water has cooled enough, squeeze the grapes well with the hand ; cover the jar with a cloth and let it stand for three days, then press out the juice and add ten pounds crushed sugar. After it has stood for a week, take off scum, strain and bottle it, corking loosely. When the fermentation is complete, strain it again and bottle it, corking tightly. Lay the bottles on their sides in a cool place. BLACKBERRY WINE.