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WHAT
TO
DRINK
juice
may
be
made
not
only
from
all
varieties
of
grapes,
but
also
from
some
other
fruits,
such
as
apples,
pears
and
cherries.
Some
berries
also
yield
excellent
juices.
GRAPE
JUICE
No.
2
Crush
the
grapes
in
a
clean
kettle
with
a
wooden
spoon
and
put
them
in
a
cloth
sack or
jelly
bag.
Twist
the
sack
or
press
it
until
the
juice
has
all
come
out.
Put
the
juice
in
a
double
boiler
over
hot
water
until
it
steams.
If
a
kettle
is
used,
great
care
must
be
taken
that
the
juice
does
not
boil.
Let
the
juice
stand
in
an
enamel
kettle
for
24
hours
to
settle.
Run
it
through
a
flannel
jelly
bag
and
put
into
clean
bottles.
Leave
space
in
bottle
for
the
liquid
to
expand.
Put
the
bottle
in
a
sterilizer
and
fill
the
sterilizer
with
cold
water
until
within
an
inch
of the
top
of
the
bottles.
Heat
the
water
slowly
until
it
is
nearly
simmering,
take
the
bottles
out
and
insert
clean
corks,
and,
as
a
final
precaution
it
is
advisable
to
dip
the
top
of
the
cork
in
sealing
wax
or
paraffin.
This
makes
a
light
colored
juice.
For
a
red
juice,
the
grapes
may
be
heated
until
just
before
the
boiling
point
as
in
the
first
part
of
the
process.
It
is
not
necessary
to
allow
the
juice
to
settle
but
it
is
much
clearer
if
you
do.
GINGER
BEER
2
ounces
of
ginger
root,
2
ounces
of
cream
of
tartar,
1
lemon,
1
i
pounds
of
granulated
sugar,
}
cake
of
compressed
yeast.
Place
the
ginger
in
a
large
bowl,
bruise
and
pound
thor-
oughly
;
add
boiling
water,
then
the
grated
rind
of
the
lemon
and
when
stirred
in,
add
the
juice
of the
lemon.
Now
mix
in
the
cream
of
tartar
and
the
sugar
;
stir
well,
allow
to
cool
until
lukewarm;
add
the
yeast
which
should
have
been