GINGERETTE.
MRS. ALBERT CLINT.
Four and one half pounds of loaf sugar, one and one half ounce tartaric acid, four ounces tincture of ginger, one ounce essence of capsicum, two drops of cassia. Put the above ingredients into a crock that will hold two gallons of boiling water; one pound of brown sugar to be burnt in a pan till it is the color of coffee, then add to it the other ingredients. The boiling water is the last thing to be poured on the ingredients. Stir until the sugar is dissolved. When cold, bottle, cork tight and put away for use. The burnt sugar gives it a pretty colour.