The household (of the Detroit free press)

Measure your berries, mash them in a jar, and for each gallon of fruit add a quart of boiling water ; let it stand twenty-four hours, then strain, and to each gallon of juice add two and one-half pounds of sugar ; white sugar is best. Let it remain in a jar nine days, skimming occasionally, then bottle. Cork tightly. It will be fit for use in six months. CHERRY WINE. One quart of strained juice, two of water, three pounds sugar. This will make one gallon. RASPBERRY CORDIAL. Fill a jar nearly full of raspberries ; cover them with white wine vinegar, let stand ten days ; strain ; add to the liquid one and one-half pounds sugar to each pint ; boil gently a few minutes ; cool and bottle for use. Mixed with water it is a delightful summer drink. Blackberries or strawberries may be substituted for raspberries. BLACKBERRY CORDIAL. One quart blackberry juice; one pound of white sugar; one-half ounce grated nutmeg and the same of powdered cinnamon ; one-quarter of an ounce of allspice, the same of powdered cloves, and one pint of best brandy. Tie the spices in thin muslin bags ; boil juice, sugar and spices together for fifteen minutes, skimming well ; add the brandy and set aside in a closely covered vessel to cool. When perfectly cold strain out the spices and bottle, sealing the corks. GINGER CORDIAL. To one pound of picked currants, red or black, add one quart of whisky and one ounce of bruised ginger; put in a stone jar and let it stand for twenty-four or thirty-six hours ; strain through a flannel bag and add half a pound of sugar ; when it is all melted, bottle. CHERRY CORDIAL. To six pounds of cherries add three pounds of sugar and one gallon of whisky. Shake the jar often for the first three weeks, then bottle. BLACK CURRANT CORDIAL. To every four quarts of black currants picked from the stems and slightly bruised, add one gallon of the best whiskey; let it remain four months, shaking the jar occasionally; then drain off the liquor and strain; add three pounds of loaf sugar and a pound of best cloves, slightly bruised. Bottle well and seal. BLACKBERRY CORDIAL. To one pint of juice add one pound of white sugar, one-half ounce of powdered cinnamon, one-fourth ounce of mace, and two teaspoonfuls of cloves. Boil all together for a quarter of an hour, then strain the the syrup and add to each pint a glass of French brandy. EXTRACTS AND SYRUPS. 469 EXTRACTS AND SYRUPS. PEACH FLAVORING EXTRACT. The meats of peach pits, in brandy, make an excellent flavoring extract, resembling that of bitter almonds. Allow one teacup ^of the meat to two of brandy. Use one teaspoonful of the liquor for a quart of custard, or cake dough. VANILLA EXTRACT. Take one ounce each of vanilla and tonka beans ; soak the latter in warm water until the skin can be rubbed off ; cut all in small pieces and put in a quart bottle with a pint of alcohol and a pint of water. Set it in a warm place for two or three days when it will be fit for use, and quite as good as can be bought at the stores, at much less expense. The bottle can be filled a second time, and the extract will be good. ORANGE EXTRACT. Take the white skin from the peel of an orange, put the peel into a bottle, cover with alcohol. It will be ready for use in a day or two. LEMON EXTRACT.