The national course in home economics

Mix in the proportion of eight quarts of warm water to one quart of honey. Let it stand in a warm room or in the sun until it passes through the stage of fermentation. A fine white vinegar will form. E. So F. TARRAGON VINEGAR. Put into a glass can one cupful of fresh tarragon leaves, cover with a quart of good cider vinegar; cork the bottle and let stand for two weeks, shaking frequently. Strain through a flannel bag. Pour into small bottles, cork, and keep in a cool place to use for salads and fish sauces. A. F. M. BEER VINEGAR. Take the juice of one bushel of sugar beets. Wash, grate and extract the juice. Put the liquid in an empty barrel, cover with gauze and set in the sun. In twelve or fifteen days it will be fit for use. C. A. T. SORGHUM VINEGAR. To one gallon of the sorghum add four times as much warm water. Mix thoroughly, put in an open jar. Tie a coarse cloth over the top. Place where it is light and warm and stir occasionally. M. F. O. HORSERADISH VINEGAR. Put into a jar four ounces of grated horseradish, one teaspoonful of cayenne, two teaspoonfuls of salt, and one tablespoonful of mustard; pour over them one quart of boiling vinegar and set the covered jar by the fire for two weeks; then boil up the vinegar, let it cool, strain through a jelly bag and bottle. It is an excellent relish for salads, cold meats, etc. R. E. S. MAPLE SUGAR VINEGAR. Put into an open cask the scraping of maple sugar, odd bits of maple syrup and the rinsings of granite pans in which has been cooked maple syrup; add a little warm water and let stand in the sun covered with a gauze until it ferments. D. Z. ECONOMICAL VINEGAR. Save the sound cores and the parings of apples used in cooking. Put into a jar, cover with cold water, stand in a warm place, add one-half pint of molasses to every two gallons. Cover the jar with gauze; add more parings and cores occasionally. This will make good vinegar. SPICED VINEGAR. One gallon of cider vinegar, one pound of sugar, one tablespoonful of allspice, three tablespoonfuls of mustard seed, three tablespoonfuls of celery seed, two tablespoonfuls of salt, one tablespoonful of cinnamon, and one teacupful of grated horseradish. F. E. P. RASPBERRY VINEGAR. Put one pound of ripe red or black raspberries into a granite bowl and pour upon it a quart of the best white wine vinegar; next day strain the liquor off the raspberries; the following day do the same but do not squeeze the fruit. Put all together and bottle. M. B. C. CELERY VINEGAR FOR FLAVORINGS. One quart of fresh celery, chopped fine, one quart of cider vinegar; one tablespoonful of salt and one of brown sugar. Put the celery in a jar, heat the vinegar, sugar and salt; pour boiling hot over the celery, let cool, cover it tightly and set away. In two weeks strain and bottle. One-fourth of a pound of celery seed can be substituted instead of the fresh ' celery if more convenient. M. A. I. Pickle of Brine. TO PRESERVE BEEF.