Ten drops of oil of sassafras, ten drops of oil of spruce, ten drops of oil of wintergreen, two quarts of boiling water, poured on to two great spoonfuls of cream-tartar. Then add eight quarts of cold water, the oils, three gills of distillery yeast✪ Summer Beverage (or twice as much home-brewed), and sweeten it to taste. In twenty- four hours, bottle it; it is a delicious beverage. STRAWBERRY Acm. Take three pounds of ripe strawberries, two ounces of citric acid, and. one quart of spring water✪ Strawberry Acm. Dissolve the acid in the water and pour it on the strawberries, and let them stand in a cool place twenty-four hours. Then add to the liquid its own weight of sugar, boil it three or four minutes (in a porcelain ket- tle, lest metal may effect the taste), and when cool, cork it in bot- tles lightly for three days, and then tight and seal them. Keep it in a dry and cool place, where it will not freeze. It is very de- licious for the sick, or for the well. EASPBERRY VINEGAR. Fill a stone jar with ripe raspberries, cover with the purest and strongest vinegar, let it stand for a week, pour the whole through a sieve or strainer, crushing out all the juice of the ber- ries; to each pint of this vinegar, add one and a half pounds of lump sugar✪ Raspberry Vinegar and let it boil long enough to dissolve, removing scum which may arise; then remove from the fire, let cool, bottle and cork tightly. Two tablespoonfuls of this vinegar, stirred in- 220 DRINKS. to a tumbler of iced water, makes a delicious drink, or a little soda may be added. GRAPE SYKUP. Squeeze the grapes; be careful not to crush the seeds, for that would impart a bitter flavor to the juice. Boil it down to a thin syrup, bottle, and seal tight. This is nice to flavor sauces, pud- dings, fruit cake and mince meat. One tablespoonful of this syrup✪ Grape Syrup in a glassful of water, makes a nice summer drink. ORANGE OR LEMON SYRUP. Put a pound and a half of white sugar to each pint of juice✪ Orange or Lemon Syrup, add some of the peel, boil ten minutes, then strain, bottle, and cork it tightly. Makes a fine beverage, and is useful for flavoring pies, puddings, etc. STRAWBERRY SYRUP. Squeeze the juice from nice, ripe strawberries, and put one tea- cupful of sugar to each pint of the juice✪ Strawberry Syrup; boil to a thin syrup, bot- tle, and seal hot. Nice for flavoring pudding, sauce and mince pies. Blackberries, raspberries, currants, quinces, plums, and any kind of fruit may be prepared in the same way. CHILDREN'S DRINKS. There are drinks easily prepared for children, which they love much better than tea and coffee, for no child at first loves these drinks till trained to it. As their older friends are served with green and black tea, there is a white tea to offer them, which they will always prefer, if properly trained, and it is always healthful. WHITE TEA. Put two teaspoon fuls of sugar into half a cup of good milk, and fill it with boiling water. COFFEE. Crumb bread, or dry toast, into a bowl, put on plenty of sugar or molasses, put in one-half milk and one-half boiling water✪ Coffee. To be eaten with a spoon, or drank if preferred. Molasses for sweetening is prefrred by most children. BOILED EGGS. (No. 1.) Put them on in cold water, and when it has boiled the e&gs ' OO will be done, the whites being soft and digestible, as they are not when put on in boiling water. BOILED EGGS. (No. 2.)

AI-modernized reading of the original text

Ten drops of oil of sassafras, ten drops of oil of spruce, ten drops of oil of wintergreen, two quarts of boiling water, poured on to two great spoonfuls of cream-tartar. Then add eight quarts of cold water, the oils, three gills of distillery yeast (or twice as much home-brewed), and sweeten it to taste. In twentyfour hours, bottle it; it is a delicious beverage. STRAWBERRY ACID. Take three pounds of ripe strawberries, two ounces of citric acid, and. one quart of spring water. Dissolve the acid in the water and pour it on the strawberries, and let them stand in a cool place twenty-four hours. Then add to the liquid its own weight of sugar, boil it three or four minutes (in a porcelain kettle, lest metal may effect the taste), and when cool, cork it in bottles lightly for three days, and then tight and seal them. Keep it in a dry and cool place, where it will not freeze. It is very delicious for the sick, or for the well. RASPBERRY VINEGAR. Fill a stone jar with ripe raspberries, cover with the purest and strongest vinegar, let it stand for a week, pour the whole through a sieve or strainer, crushing out all the juice of the berries; to each pint of this vinegar, add one and a half pounds of lump sugar and let it boil long enough to dissolve, removing scum which may arise; then remove from the fire, let cool, bottle and cork tightly. Two tablespoonfuls of this vinegar, stirred in- to a tumbler of iced water, makes a delicious drink, or a little soda may be added. GRAPE SYRUP. Squeeze the grapes; be careful not to crush the seeds, for that would impart a bitter flavor to the juice. Boil it down to a thin syrup, bottle, and seal tight. This is nice to flavor sauces, puddings, fruit cake and mince meat. One tablespoonful of this syrup in a glassful of water, makes a nice summer drink. ORANGE OR LEMON SYRUP. Put a pound and a half of white sugar to each pint of juice, add some of the peel, boil ten minutes, then strain, bottle, and cork it tightly. Makes a fine beverage, and is useful for flavoring pies, puddings, etc. STRAWBERRY SYRUP. Squeeze the juice from nice, ripe strawberries, and put one teacupful of sugar to each pint of the juice; boil to a thin syrup, bottle, and seal hot. Nice for flavoring pudding, sauce and mince pies. Blackberries, raspberries, currants, quinces, plums, and any kind of fruit may be prepared in the same way. CHILDREN'S DRINKS. There are drinks easily prepared for children, which they love much better than tea and coffee, for no child at first loves these drinks till trained to it. As their older friends are served with green and black tea, there is a white tea to offer them, which they will always prefer, if properly trained, and it is always healthful. WHITE TEA. Put two teaspoonfuls of sugar into half a cup of good milk, and fill it with boiling water. COFFEE. Crumb bread, or dry toast, into a bowl, put on plenty of sugar or molasses, put in one-half milk and one-half boiling water. To be eaten with a spoon, or drank if preferred. Molasses for sweetening is prefrred by most children. BOILED EGGS. (No. 1.) Put them on in cold water, and when it has boiled the eggs ' OO will be done, the whites being soft and digestible, as they are not when put on in boiling water. BOILED EGGS. (No. 2.)

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Summer BeverageStrawberry AcmRaspberry VinegarGrape SyrupOrange or Lemon SyrupStrawberry SyrupCoffeeWhite Tea

Temperance cook book