Take two quarts of cherries, stone and boil for one-half hour in a quart of water. Strain and boil the juice with one pound of sugar✪ Cherry Nectar to each pint of juice for ten minutes; then put in the cherries and boil for twenty minutes more. Serve ice cold. Lida M. Smith. RASPBERRY SHRUB— No. 2. One quart of red or black raspberry juice, one-half pound of loal sugar. Dissolve, then add one pint of Jamaica rum✪ Raspberry Shrub No. 2. Mix thoroughly and bottle. To make a glassful of raspberry shrub use one tablespoonful of the shrub, the same of sugar, and fill glass with ice-water. A. F. T. VINEGARS. For vinegars of all kinds see Department "Pickles, Sauces for Meats, Relishes," Etc. HIRE'S ROOT-BEER. A cooling, non-intoxicating and healthful drink for summer is Hire's Root-Beer. Procure a bottle of Hire's root-beer extract of your grocer and follow directions for making. See label on bottle. BLACKBERRY WINE. Gather the fruit when ripe, on a dry day. Mash the berries. Put into a vessel, with the head out, and a tap fitted near the bottom; pour on boil- ing water, one quart to each gallon of berries. Let them stand covered till the pulp rises to the top and forms a crust — about thirty-six hours. Then draw off the fluid into another vessel, and add two pounds of sugar✪ Blackberry Wine to each gallon; mix well and put it into a crock to work ten days. When the working has ceased, bung it down; after six to twelve months bottle. W. T. M. CURRANT WINE. Gather the currants when ripe, squeeze out the juice; to one gallon of the juice put two gallons of cold water and two spoonfuls of yeast; let ferment twenty-four hours; strain, and to every gallon of liquor add four pounds of loaf sugar✪ Currant Wine, stir it well together, put it in a good cask; close up well and let stand till it looks clear, then bottle. D. Eo P. PRf SERVES 0 f " SPICED FRUITS r-^^fr^ JELLIES AND JANS FOR THE promotion of health and the saving of lab®r fruits for desserts far surpass pies and puddings. It is needless to say that4ruits for preserving should be sound and the kettles used should be of granite or porcelain lined and the spoons used for stirring should be of granite or wood. The amount of sugar required depends upon cir- cumstances. Our grandmothers used a pound of sugar to a pound of fruit — but then they used, too, the old-fashioned stone crock or open jar in which to store the fruit. Now, most preserves are put in sealed cans and only three-fourths of a pound of sugar is required to preserve fruit perfectly. Keep in a dark dry closet. If the closet is cool so much the better but always have it dry. TO CLARIFY SUGAR. To clarify sugar dissolve sugar in water in the proportion o! one pound of sugar in a cupful of water; add to it the white of an egg and beat, put into a preserving kettle on the fire and stir with a granite spoon. When it boils up put in a little cold water; let boil again, take off and remove the scum; repeat until it is clear. J. T C CRAB APPLES PRESERVED.

AI-modernized reading of the original text

Take two quarts of cherries, stone and boil for one-half hour in a quart of water. Strain and boil the juice with one pound of sugar to each pint of juice for ten minutes; then put in the cherries and boil for twenty minutes more. Serve ice cold. Lida M. Smith. RASPBERRY SHRUB— No. 2. One quart of red or black raspberry juice, one-half pound of loaf sugar. Dissolve, then add one pint of Jamaica rum. Mix thoroughly and bottle. To make a glassful of raspberry shrub use one tablespoonful of the shrub, the same of sugar, and fill glass with ice-water. A. F. T. VINEGARS. For vinegars of all kinds see Department "Pickles, Sauces for Meats, Relishes," Etc. HIRE'S ROOT-BEER. A cooling, non-intoxicating and healthful drink for summer is Hire's Root-Beer. Procure a bottle of Hire's root-beer extract of your grocer and follow directions for making. See label on bottle. BLACKBERRY WINE. Gather the fruit when ripe, on a dry day. Mash the berries. Put into a vessel, with the head out, and a tap fitted near the bottom; pour on boiling water, one quart to each gallon of berries. Let them stand covered till the pulp rises to the top and forms a crust — about thirty-six hours. Then draw off the fluid into another vessel, and add two pounds of sugar to each gallon; mix well and put it into a crock to work ten days. When the working has ceased, bung it down; after six to twelve months bottle. CURRANT WINE. Gather the currants when ripe, squeeze out the juice; to one gallon of the juice put two gallons of cold water and two spoonfuls of yeast; let ferment twenty-four hours; strain, and to every gallon of liquor add four pounds of loaf sugar, stir it well together, put it in a good cask; close up well and let stand till it looks clear, then bottle. D. Eo P. PRf SERVES 0 f " SPICED FRUITS r-^^fr^ JELLIES AND JANS FOR THE promotion of health and the saving of lab®r fruits for desserts far surpass pies and puddings. It is needless to say that4ruits for preserving should be sound and the kettles used should be of granite or porcelain lined and the spoons used for stirring should be of granite or wood. The amount of sugar required depends upon circumstances. Our grandmothers used a pound of sugar to a pound of fruit — but then they used, too, the old-fashioned stone crock or open jar in which to store the fruit. Now, most preserves are put in sealed cans and only three-fourths of a pound of sugar is required to preserve fruit perfectly. Keep in a dark dry closet. If the closet is cool so much the better but always have it dry. TO CLARIFY SUGAR. To clarify sugar dissolve sugar in water in the proportion o! one pound of sugar in a cupful of water; add to it the white of an egg and beat, put into a preserving kettle on the fire and stir with a granite spoon. When it boils up put in a little cold water; let boil again, take off and remove the scum; repeat until it is clear. J. T C CRAB APPLES PRESERVED.

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