GINGER CORDIAL.
MRS. ERSKINE SCOTT.
Ten lemons, one gallon of whisky, six ounces of root ginger, (to be bruised) and put with the whiskey on the lemons, after cutting them up in slices, and left for three weeks. Then take five pounds of white sugar, and pour over it three pints of boiling water, and put on the fire until it is melted. When it is cold, pour over the lemons, having first strained them, bottle and cork tight.
GRAPE JUICE.
MRS. GEORGE LAWRENCE.
To ten pounds grapes (Concord), two pounds white sugar, wash grapes, cover them with water in preserving kettle, and boil for thirty minutes, strain through coarse cheese cloth, let cool, add sugar, boil twenty minutes longer, and bottle while boiling hot, and cork and seal with sealing wax.
GRAPE WINE.
MRS. E. A. PFEIFFER.
Take fresh blue grapes, stems must be green, mash well, put in preserving pan, and warm, not boiling heat, strain, first through cheese cloth, then through flannel, return to pan, sugar to taste, bring to boiling heat, bottle while hot, cork well and seal. Have kept it over a year without any fermentation. Original.