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Red Currant Wine

Mrs. Betts.

For every gallon of water take one gallon of currants off the stalks, bruise well and let them stand over night. Next morning mash them well with your hands and strain through a hair sieve. To every gallon of the liquor add four pounds of sugar. Rinse the cask well with brandy and strain the liquor again when putting in, by which you will see whether the sugar is dissolved. Lay the bung lightly on and stop it up in ten days.

BOSTON CREAM (A SUMMER DRINK).

Mrs. Kerr.

Make a syrup of four pounds of white sugar with four quarts of water; boil; when cold add four ounces of tartaric acid, one and a-half ounces of essence of lemon, and the whites of six eggs beaten to a stiff froth; bottle. A wineglass of the cream to a tumbler of water, with sunsient carbonate of soda to make it effervesce.