COFFEE, TEA, BEVERAGES. 471
RASPBERRY VINEGAR. No. 2.
TURN over a quart or ripe raspberries, mashed, a quart of good cider vinegar, add one pound of white sugar, mix well, then let stand in the sun four hours. Strain it, squeeze out the juice and put in a pint of good brandy. Seal it up in bottles, air-tight, and lay them on their sides in the cellar ; cover them with sawdust. When used, pour two tablespoonfuls to a tumblerful of ice-water. Fine.
HOME-MADE TABLE VINEGAR.
PUT in an open cask four gallons of warm rainwater, one gallon of common molasses and two quarts of yeast; cover the' top with thin muslin and leave it in the sun, covering it up at night and when it rains. In three or four weeks it will be good vinegar. If cider can be used in place of rainwater the vinegar will make much sooner will not take over a week to make a very sharp vinegar. Excellent for pickling purposes.
VERY STRONG TABLE VINEGAR.
TAKE two gallons of good cider and thoroughly mix it with two pounds of new honey, pour into your cask or bottle and let it stand from four to six months, when you will have vinegar so strong that it cannot be used at table without diluting with water. It is the best ever procured for pickling purposes.
PARE and slice some very ripe pineapples; then cut the slices into small pieces. Put them with all their juice into a large pitcher, and sprinkle among them plenty of powdered white sugar. Pour on boil- ing water, allowing a small half pint to each pineapple. Cover the pitcher and let it stand till quite cool, occasionally pressing down the pineapple with a spoon. Then set the pitcher for a while in ice. Lastly, strain the infusion into another vessel and transfer it to tum- blers, putting into each glass some more sugar and a bit of ice. This beverage will be found delicious.
FOLD in a white paper a mixture of one drachm of Rochelle salts and twenty-five grains of carbonate of soda, in a blue paper twenty