Blackberry Cordial.
To 1 gallon of pressed juice of new fruit, put 2 ounces of cinnamon, 2 ounces of cloves, two ounces of mace. To each pint of juice put ½ pound of loaf sugar. Boil twenty minutes, strain, and add to each pint of juice 1 wine-glassful of brandy.
L. R. B.
Cherry Bounce.
¾ pound of granulated sugar to 1 pound of late cherries. Fill 5 gallon demijohn with alternate layers of cherries and sugar, cover with best whiskey and let it stand one year. Then take it off the fruit and bottle.
Mrs. D. W. Peasley.
Raspberry Vinegar.
A SUMMER BEVERAGE.
Put into a jar 2 quarts of raspberries, and pour over them a quart of good vinegar. Let stand 24 hours, strain it well; pour this liquid over 2 more quarts of berries, let stand again 24 hours; strain it through a jelly bag. Allow ¾ pound of good white granulated sugar to every pint of juice, stir well, put into a stone jar and cover closely. Put it in a kettle of boiling water for one hour, strain, and bottle, seal, and it is ready for use the same summer. One teaspoonful to a glass of cold water is the way to prepare it for a beverage.