Raspberry Acid.
Dissolve five ounces tartaric acid in two quarts water, and pour it over twelve pounds berries. Let it stand twenty-four hours, and then strain without bruising the fruit. To each pint clear juice add one pound and a half dissolved sugar, and leave a few days. If a slight fermentation takes place, delay corking a few days. Then cork and seal.—Mrs. G.
Lemon Vinegar.
Fill a bottle nearly full of strong cider vinegar. Put in it the rind of two or three lemons, peeled very thin. In a week or two it will be ready for use, and will not only make a nice beverage (very much like lemonade), but will answer for seasoning.—Mrs. M. C. C.
Lemon or Orange Syrup.
Put one pound and a half white sugar to each pint of juice. Add some peel, and boil ten minutes, then strain and cork. It makes a fine beverage, and is useful for flavoring pies and puddings. The juice of any acid fruit may be made into a syrup by the above recipe.
Orgeat.
Make a syrup of one pound sugar to one pint water. Put it aside till cold. To five pounds sugar put one gill rose-water and two tablespoonfuls essence of bitter almonds.—Mrs. I. H.
Summer Beer.
Twelve quarts water, one quart molasses, one quart strong hop-tea, one-half pint yeast. Mix well and allow to settle. Strain through a coarse cloth, and bottle. It will be good in twenty-four hours.—Mrs. E. W.