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Cream Beer

Two and one-fourth pounds white sugar, two pounds of tartaric acid, and the juice of two lemons and three pints of water. Boil together five minutes. When nearly cold, add the whites of three eggs well beaten, half a cupful of flour well beaten, one-half ounce of wintergreen essence. Bottle and keep in a cool place. Use two tablespoonfuls of the syrup in a tumbler of ice-water. Add one-fourth teaspoonful of soda just at the moment you wish to drink, but shake the bottle of syrup before using. It is cool and refreshing.

IX. Tomato Beer.

GATHER the fruit, stem, wash and mash it; strain through a coarse linen bag, and to every gallon of the juice add three pounds of good brown sugar. Let it stand nine days, and then pour it off from the pulp which will settle in the bottom of the jar. Bottle it closely, and the longer you keep it the better it is. Take a pitcher that will hold as much as you want to use, fill it nearly full of fresh sweetened water, add a few drops of essence of lemon. To every gallon of sweetened water add a halftumblerful of beer. This is a favorite drink in the Southern States of America, and is healthful.