each pint, and to each gallon, a teaspoon of cloves, the
same of allspice, a race of ginger well bruised, a tiny pod of Cayenne
pepper, and a half dozen black pepper corns. Tie the spices loosely in
very thin muslin so they may not be skimmed off. Skim away all froth,
and cook for an hour, keeping the kettle barely boiling. It should
reduce about one-half. Take from the fire and add spirits, either
whiskey or brandy, in the proportion of one to two--two pints cordial to
one of liquor. Let cool uncovered, bottle and cork tight--sealing is
unnecessary. Excellent for convalescents, especially children. To make
it almost a specific for bowel troubles, dig up, and wash clean,
dewberry roots, cut short, and boil in clear water, making a very strong
decoction. Add this to the cordial while still boiling, in proportion of
one to four. Then mix in the spirits. A quart of cordial can be thus
treated medicinally, and the rest kept for ordinary uses.

_Blackberry Wine_: Pick, wash, and mash thoroughly, sound ripe berries,
pour upon each gallon a gallon of freshly-boiling water, and let stand
twenty-four hours. Strain, measure juice, allow three and one-half
pounds sugar to each gallon of it. Put into clean cask or jugs, do not
fill, but leave room for fermentation. Cover mouth or bung-hole with
thin cloth, and let stand in clean warm air for two months. Rack off
into clean vessels, throwing away the lees, and cork or cover close. Fit
for use in another month. Improves with age up to a year.

_Strawberry Wine_: Mash thoroughly clean, hulled, very ripe berries, add
equal bulk of boiling water, let stand six hours, then strain. Put the
strained juice in a preserving kettle with two and a half pounds of
sugar to each gallon. Bring to a boil, skim clean, then pour into clean
vessels, close mouths with thin cloth, and let stand until fermentation
ceases. In a wet season the berries are likely to be so juicy, less
water is required--or more sugar necessary.

_Gooseberry Wine_: Wash and drain dead-ripe gooseberries, mash them
thoroughly with a wooden pestle, and add their own bulk of boiling
water. Let stand thirty-six hours unless the weather is very warm--then
twenty-four will be long enough. Press out all the juice, even though it
runs muddy. Measure, and to each gallon add three pounds down-weight, of
the best lump sugar. Stir well, repeating every day for a week, then
cover with lawn and let stand till fermentation ceases. Cover tig