f
sugar, one large lemon, half a teaspoonful of nutmeg, one pint of
boiling water.

Rub the sugar over the lemon until it has absorbed all the yellow part
of the skin, then put the sugar into a punch bowl; add the lemon juice
(free from pips) and mix these two ingredients, well together. Pour
over them the boiling water, stir well together, add the rum, brandy
and nutmeg; mix thoroughly and the punch will be ready to serve. It is
very important in making good punch that all the ingredients are
thoroughly incorporated; and to insure success, the processes of
mixing must be diligently attended to. (This is an old-style punch.)

LEMONADE.

Three lemons to a pint of water makes strong lemonade; sweeten to your
taste.

STRAWBERRY WATER.

Take one cupful of ripe hulled berries; crush with a wooden spoon,
mixing with the mass a quarter of a pound of pulverized sugar and half
a pint of cold water. Pour the mixture into a fine sieve, rub through
and filter till clear; add the strained juice, of one lemon and one
and a half pints of cold water, mix thoroughly and set in ice chest
till wanted.

This makes a nice, cool drink on a warm day and easily to be made in
strawberry season.

STRAWBERRY AND RASPBERRY SYRUP.

Mash the fresh fruit, express the juice and to each quart add three
and a half pounds of granulated sugar. The juice, heated to 180 deg.
Fahrenheit, and strained or filtered previous to dissolving the
sugar, will keep for an indefinite time, canned hot in glass jars.

The juice of soft fruits is best when allowed to drop therefrom by its
own weight; lightly mash the fruit and then suspend in a cloth,
allowing the juice to drop in a vessel beneath. Many housekeepers,
after the bottles and jars are thoroughly washed and dried, smoke them
with sulphur in this way: Take a piece of wire and bend it around a
small piece of brimstone the size of a bean; set the brimstone on
fire, put it in the jar or bottle, bending the other end over the
mouth of the vessel, and cover with a cork; after the brimstone has
burned away, fill the vessel with the syrup or preserves and cover
tightly. There is no sulphurous taste left by the process.

KOUMISS.

Koumiss is prepared by dissolving four ounces of white sugar in one
gallon of skimmed milk, and placing in bottles of the capacity of one
quart; add two ounces of baker's yeast or a cake of compressed yeast
to each bottle. Cork and tie securely, set in a warm place until