fermentation is well under way, and lay the bottles on their sides in
a cool cellar. In three days, fermentation will have progressed
sufficiently to permit the koumiss to be in good condition.

PINEAPPLE VINEGAR.

Cover sliced pineapples with pure cider vinegar; let them stand three
or four days, then mash and strain through a cloth as long as it runs
clear; to every three quarts of juice add five pounds of sugar.

Boil it altogether about ten minutes, skim carefully until nothing
rises to the surface, take from the fire; when cool, bottle it.
Blackberries and raspberries, and, in fact, any kind of highly
flavored fruit, is fine; a tablespoonful in a glass of ice-cold water,
to drink in warm weather.

RASPBERRY VINEGAR. No. 1.

Put a quart of raspberries into a suitable dish, pour over them a
quart of good vinegar, let it stand twenty-four hours, then strain
through a flannel bag and pour this liquor on another quart of
berries; do this for three or four days successively and strain it;
make it very sweet with loaf sugar; bottle and seal it.

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 rain-water, 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 rain-water 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.

PINEAPPLE-ADE.

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 amo