504. Six pounds of sugar,
Two quarts of water,
One pint of lemon-juice.
Mix the sugar and water together, and as soon as the sugar is dissolved place it over the fire; boil and skim it, then add the lemon-juice.
GINGER SYRUP.
505. One pound of green ginger root,
Ten pounds of sugar,
Two gallons of water.
Cut up the root in pieces and add to it two gallons of water; boil it till reduced to one gallon, strain it, and pour it over ten pounds of white sugar. When the sugar has dissolved boil and skim it till no more scum rises; take it off, and when cold bottle it for use.
BRANDY CHERRIES.
506. Stem your cherries, put them into a jar, and to a pound of fruit put a pound of white sugar. Cover them with French brandy and tie them closely.
Monongahela whisky will do as well as the brandy and is much cheaper.
TO PRESERVE EGGS DURING THE WINTER.
507. In the fall as you collect your eggs, pack them in a keg with a layer of salt at the bottom, then a layer of eggs, set in with the small end downwards, then a layer of salt, and so on till all are in; then put a layer of salt on the top.