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Beverages, Refreshing Summer

Peel, core, and quarter some apples, and boil them in water until they can be mashed through a colander; one pound of apples to a gallon of water will be an economical and pleasant drink, and when boiled up again, with the addition of half a pound of brown sugar, and well skimmed, may be bottled for use. The bottles should not be corked tight. A piece of bread very much toasted, and added to the above, is recommended for invalids. For a spring drink, having very cooling properties, rhubarb should be boiled as above, adding a little more sugar; or, one gallon of cold water added to three lemons, sliced and bruised, with half a pound of sugar. For a summer beverage, a mixture of red currants and raspberries bruised, with half a pound of sugar and well stirred into a gallon of water, will be found excellent to allay thirst. To render them more cooling, a little cream of tartar or citric acid may be added.