ng up a full stock.
Strawberries, raspberries, blackberries, currants, grapes, and cherries
are especially desirable. In preparing them, select only the best fruit,
ripe, but not over-ripe. Extract the juice by mashing the fruit and
slowly heating in the inner cup of a double boiler, till the fruit is
well scalded; too long heating will injure its color. Strain through a
jelly bag and let it drain slowly for a long time, but do not squeeze,
else some of the pulp will be forced through. Reheat slowly to boiling
and can the same as fruit. It may be put up with or without sugar. If
sugar is to be used, add it hot as for jelly, after the juice is
strained and reheated to boiling. For strawberries and currants,
raspberries and cherries, use one cup of sugar to a quart of juice.
Black raspberries and grapes require less sugar, while blueberries and
blackberries require none at all, or not more than a tablespoonful to
the quart. A mixed juice, of one part currants and two parts red or
black raspberries, has a very superior flavor.

_RECIPES._

GRAPE JUICE, OR UNFERMENTED WINE.--Take twenty-five pounds of some
well ripened very juicy variety of grapes, like the Concord. Pick them
from the stems, wash thoroughly, and scald without the addition of
water, in double boilers until the grapes burst open; cool, turn into
stout jelly bags, and drain off the juice without squeezing. Let the
juice stand and settle; turn off the top, leaving any sediment there may
be. Add to the juice about four pounds of best granulated sugar, reheat
to boiling, skim carefully, and can the same as fruit. Keep in a cool,
dark place. The wine, if to be sealed in bottles, will require a corker,
and the corks should first be boiled in hot water and the bottles well
sterilized.

GRAPE JUICE NO. 2.--Take grapes of the best quality, picked fresh
from the vines. Wash well after stripping from the stems, rejecting any
imperfect fruit. Put them in a porcelain or granite fruit kettle with
one pint of water to every three quarts of grapes, heat to boiling, and
cook slowly for fifteen minutes or longer, skimming as needed. Turn off
the juice and carefully filter it through a jelly bag, putting the seeds
and skins into a separate bag to drain, as the juice from them will be
less clear. Heat again to boiling, add one cupful of hot sugar to each
quart of juice, and seal in sterilized cans or bottles. The juice from
the skins and seeds should be canned separately.