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APPLE WINE. To each gallon cider fresh from press, add two pounds good brown sugar; after this has dissolved, strain wine and put into a new cask, cover bung with piece of muslin or perforated tin, let stand for a week, then cork lightly and let remain two weeks longer, cork tightly; the vessel must not be filled, leaving at least one -eight of space; will be good in two or three months, when it should be drawn, bottled and sealed. This wine is equal to catawba.-Rev. D. P. Younge, Ky.

BLACKBERRY WINE. - Measure berries and bruise them, add one quart of boiling water to every gallon of fruit, fill large stone® jar, tie a cloth over it and let stand three or four days to ferment; strain liquor into a cask, adding three pounds brown sugar to each gallon of juice; reserve a part to fill the vessel as fermentation goes on; cover bung hole with piece of muslin; leave two or three weeks, then cork tightly and let remain undisturbed six months; after that time bottle and seal. Superior currant wine may be made by this recipe. - Mrs. F., Va.

CATAWBA WINE, (Superior). - Cut grapes and remove all imperfect or green ones, tack a leather loosely over the end of a small mallet and pad with hay, to prevent mashing grape seeds. Put fruit in a tub and mash, let stand all night, then drain all juice into open vessels, leave standing until scum rises, breaking in cracks and showing little white foam, skim it off, fumigate cask with brimstone , pour in juice adding two pounds sugar to each gallon, put bung in loosely, leave for three weeks, then tighten.

In February drain off very gently, bottle, cork and seal, keep in a cool place. -Mrs. Col. S., Ky.

GINGER ALE. -Two gallons water, two pounds brown sugar, one dessert spoon cream tartar, two tablespoons fibrous part of ginger, half a sliced cream tartar, two tablespoons fibrous part of ginger, half a sliced lemon; when milk warm add half a pint of patent yeast, and bottle when fermentation begins. Do not put over fire after adding yeast.

GINGER BEER.-One and a half ounce each best ground Jamaica ginger and cream tartar, one pound brown sugar, two sliced lemons, four quarts cream tartar, one pound brown sugar, two sliced lemons, four quarts boiling water, one half pint yeast; let it ferment twenty-four hours; in two weeks it will be ready for use . -Mrs. G. W. P., Va.

GOOSEBERRY WINE. -Gather ripe berries and wash well, let stand three or four days, strain and to nine pints juice add four of rain water and four four days, strain and to nine pints juice add four of rain water and four pounds brown sugar, leave for five or six weeks, strain and bottle. LEMONADE. Pare three lemons; peeling gives a bitter taste to lemonade when kept long; slice and squeeze lemons upon six tablespoons sugar, add kept long; slice and squeeze lemons upon six tablespoons sugar, add a very little water, let stand fifteen minutes, then add two quarts water, ice well, stir and serve.

MINT CORDIAL.--While dew is on pick mint without bruising, put two handfuls in a pitcher with quart French brandy, cover and let stand in a pitcher with quart French brandy, cover and let stand twenty-four hours; remove mint and add same quantity fresh mint for two succeeding mornings, then add one pound loaf sugar, bottle and cork well. Some prefer to add three quarts water. -Mrs. E., Atlanta, Ga.

PEACH CORDIAL.-Pare and cut one pound fruit, sprinkle with one pound white sugar, let stand for two hours, boil until they become a thick white sugar, let stand for two hours, boil until they become a thick syrup, strain, add brandy to taste and bottle.

ROMAN PUNCH. - Three coffee cups lemonade, strong and sweet, one glass champagne and one of rum, juice of two oranges, well whipped champagne and one of rum, juice of two oranges, well whipped whites of two eggs beaten with half pound sugar; use ice liberally or freeze.

SHERRY COBBLER. -One lemon and one orange sliced, several slices of pine apple quartered, half a cup powdered sugar and a tumbler sherry apple quartered, half a cup powdered sugar and a tumbler sherry wine; in a wide mouth pitcher place the sliced fruit in layers with sugar, and pounded ice between each layer, cover with sugar and ice, and let stand five minutes, add two tumblers of water and rest of sugar, stir well to dissolve, fill pitcher nearly full of pounded ice, pour in wine and stir until all is well mixed; in serving put a slice of each kind of fruit in the goblet before filling.

STRAWBERRY WINE. -Three pounds sugar, one gallon juice, strain through flannel, pour in jug and leave until spring. - Mrs. Brutus Clay.