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IB^omt
M^'Ot
Wiinm
ceases,
add
one
pint
of
good
whiskey
to
the
gallon,
and
bottle
and
seal
securely.
Ready
for
use
in
six
weeks.
ROYAL
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
drain
the
liquid
off,
and
pour
it
on
three
more
pounds
of
fruit;
let
it
stand
twenty-four
hours.
Add
to
the
liquid
its
own
weight
of
sugar';
boil
it
three
or
four
minutes
in
a
porcelain-lined
preserve-
kettle,
lest
metal
may
affect
the
taste,
and
when
cool
cork
it
in
bottles
lightly
for
three
days,
then
tightly,
and
seal
them.
Keep
in
a
dry
and
cool
place.
It
is
delicious
for
sick
and
well.
TO
MAKE
SUGAR
WINE
Boil
five
and
one-half
quarts
of
spring
water
a
quarter
of
an
hour,
and
when
it
is
blood-warm
put
five
pounds
of
Malaga
rai-
sins
picked,
rubbed,
and
shred
into
it,
with
five
quarts
of
rfed
sage
shred
and
one-half
cup
of
ale
yeast
;
stir
all
well
together,
and
let
it
stand
in
a
tub
covered
warm
six
or
104