2. Domestic Honey.-Coffee sugar, 10 lbs. ; water, 3 lbs.; creamof-tartar, 2 ozs.; strong vinegar, 2 table-spoons; the white of one egg well beaten; bees' honey, 1⁄2 lb.; Lubin's extract of honeysuckle, 10 drops.

First put the sugar and water into a suitable kettle and place upon the fire; and when luke-warm stir in the cream-of-tartar, and vinegar; then continue to add the egg; and when the sugar is nearly melted put in the honey and stir until it comes to a boil, take it off, let it stand a few minutes, then strain, adding the extract of honeysuckle last, let stand over night, and it is ready for use. This resembles candied honey, and is a nice thing.

3. Excellent Honey.-An article suitable for every-day use is made as follows:

Good common sugar, 5 lbs.; water, 1 qt.; gradually bring it to a noil, skimming well; when cool, add 1 lb. bees' honey and 4 drops of peppermint essence.

If you desire a better article, use white sugar and one-half pint less water and one-half pound more honey. If it is desired to give it the ropy appearance of bees' honey, put into the water onefourth ounce of alum.

4. Premium Honey.-Common sugar, 4 lbs.; water, 1 pt.; let them come to a boil, and skim; then add pulverized alum, 4 oz.; remove from the fire and stir in cream-of-tartar, 1⁄2 oz.; and water or extract of rose, 1 table-spoon, and it is fit for use.

This took the premium at the Ohio State Fair. We use the recipes for common sugar and the one using Lubin's extract of honeysuckle, and desire nothing better.

JELLIES.-Without Fruit.-Take water, 1 pt., and add to it pulverized alum, 4 oz., and boil a minute or two; then add 4 lbs. of white crushed or coffee sugar, continue the boiling a little, strain while hot; and when cold put in half of a two shilling bottle of extract of vanilla, strawberry, or lemon, or any other flavor you desire for jelly.

This will make a jelly so much resembling that made from the juice of the fruit that any one will be astonished, and when fruit can not be got, it will take its place admirably. I have had neighbors eat of it and be perfectly astonished at its beauty and palatableness.

BAKING POWDERS.-Without Drugs.-Baking soda, 6 ozs.; cream-of-tartar, 8 ozs.; first dry them from all dampness by putting them on a paper and placing them in the oven for a short time, then mix and keep dry, in bottles or boxes.

The proper amount of this will be about one tea-spoon to each quart of flour being baked. Mix with cold water, and bake immediate ly. This contains none of the drugs generally used for baking powders; it is easy made, and does not cost over half as much as to buy them already made. This makes biscuit very nice without milk or shorten

ing. Yet if milk is used, of course it would be that much richer. The main object of baking powders is for those who are "keeping batch," as it is called, or for those who are far from civilized conveniences, and for those who prefer this kind of bread or biscuit to that raised with yeast or sour milk and saleratus. I stand among the latter class.

MOUTH GLUE.-For Torn Paper, Notes, &c.-Any quantity of glue may be used, with sugar, only half as much as of the glue.

First dissolve the glue in water, and carefully evaporate as much of the water as you can without burning the glue; then add the sugar; if desired to have a very nice article, use gelatine in place of the glue, and treat in the same manner; when the sugar is dissolved in the glue pour it into moulds or a pan and cut it into squares, for convenience, before it gets too hard. This dissolves very quickly by placing the edge of a piece in the mouth, and is not unpleasant to the taste, and is very handy for office or house use. Use to stick together torn bills, paper, etc., by softening the edge of a piece, as above, then touching the parts therewith and pressing together for a moment only.

SALOON DEPARTMENT.

REMARKS.—if saloon keepers and grocers, who deal in wine, beer. cider, etc.. will follow our directions here, and make some of the following articles, they, and their customers, will be better pleased than by purchasing the spurious articles of the day; and families will find them equally applicable to their own use. And although we start with an artificial cider, yet it is as healthy, and is more properly a small beer, which it should be called, but from its close resemblance to cider, in taste, it has been so named.

CIDERS.-Artificial, or Cider Without Apples.-To cold water, 1 gal., put dark brown sugar, 1 lb.; tartaric acid, 1⁄2 oz. ; yeast, 3 tablespoons, and keep these proportions for any amount desired to make; shake it well together. Make it in the evening and it will be fit for use the next day.

I make in a keg a few gallons at a time, leaving a few quarts to make into next time-not using yeast again until the keg needs rinsing. If it gets a little sour make more into it. In hot weather draw in a pitcher with ice; or if your sales are slow, bottle it and keep in a cool cellar according to the next recipe.

2. To Bottle.-If it is desired to bottle this artificial cider by manufacturers of small drinks, you will proceed as follows:

Put into a barrel hot water, 5 gals.; brown sugar, 30 lbs.; tartaric acid, 3⁄44 lb.; cold water, 25 gals.; hop or brewers' yeast, 3 pts.; work the yeast into a paste with flour, 34 lb.; shake or stir all well together; fill the barrel full, and let it work 24 to 48 hours; or until the yeast is done working out at the bung, by having put in a little sweetened water occasionally to keep the barrel full.

When it has worked clear, bottle, putting in two or three broken raisins to each bottle, and it will nearly equal champagne. Let the bottles lie in a cool place on the side-(observe also this plan of laying the bottles upon the side, in putting away apple cider or wine)—but if it is only for your own retail trade, you can make as follows in the next recipe, and have it keep until a barrel is retailed. The first recipe will last only three or four days in hot weather, and about two weeks in winter.

3. In Barrels for Long Keeping.—If retailers wish to keep this cider with the least possible loss of time, or families for their own drink or for the harvest field, proceed as follows:

Place in a keg or barrel, cold water, 20 gals., brown sugar, 15 lbs. and tartaric acid, 1⁄2 lb. only, not using any yeast, but if you have them, put in 2 or 3 lbs. dried sour apples, or boil them and pour in the expressed juice; without the yeast it will keep, in a cool cellar, for several weeks, even in summer. The darker the sugar the more natural will be the color of the cider.

Dr. O. B. Reed, of Belle River, Mich., with whom I read medicine, drank freely, while sick with bilious fever, knowing its composition, and recommended it to his patients as soon as he got out amongst them again, as a drink that would allay thirst, with the least amount of fluid, of anything with which he was acquainted. But some will prefer Prof. Hufeland's drink for Fever Patients, which see.

4. Apple Cider, to Keep Sweet, with but Trifling Expense.Two things are absolutely necessary to preserve cider in a palatable state for any considerable time; that is, to clear it of pomace, and then to keep it in a cool place, and the cooler the place the better. And then if kept air-tight, by bottling, it is also better, but farmers cannot take the time nor expense of bottling. Some persons leach it through charcoal, and others boil, or rather scald and skim, to get clear of the pomace. In the first place, cider that is designed to keep over winter, should be made from ripe, sound, sour apples only, and consequently it will be getting cool weather, and less likely to ferment. Then when made:

Stand in open casks or barrels, and put into each barrel about 1 pt. each of hickory, (if you have them; if not, other hard wood,) ashes and fresh slaked lime; stir the ashes and lime first into 1 qt. of new milk; then stir into the cider. It will cause all the pomace to rise to the surface, from which you can skim it as it rises, or you can let it remain about 10 hours, then draw off by a faucet near the bottom, through a strainer, to avoid the hardened pomace.

It is now ready for bottling, or barreling, if too much trouble to bottle. If you barrel it, it has been found essential to sulphur the barrel. The sulphuring is done by dipping cotton cloth into melted sulphur, and drying it; then cutting into strips about two by six inches. Put about three gallons of cider into the barrel; fire one end of the strip of the sulphured cloth, and introduce it into the bunghole, and hold it by means of the bung, giving it air sufficient to let it burn, keeping the smoke in as it burns, when you will push the bung in tight and shake the barrel until the sulphur-gas is absorbed into the cider; then fill up the barrel with cider, and if not already in the cellar, place it there, and you have accomplished the two points first spoken of. If the above plan is too much labor, get oil barrels it

possible, to keep your cider in, (as vinegar can scarcely be made in an oil barre,) the oil coming out a little and forming an air-tight coat on the top of the cider in the barrel; or,

5. Make your cider late in the fall, and when made, put into each barrel, immediately, ground mustard, 1⁄2 lb.; salt, 2 oz.; pulverized chalk, 2 oz ; stir them up in a little of the cider, then pour into the barrel, and shake well.

I have drank cider, kept in this way, in August, which was made in early spring; it was very nice.

6. I have had cider keep very nice, also, by keeping in a cool cellar, and putting into each barrel:

Mustard seed, 2 oz.; allspice, 2 oz.; sweet oil, 1⁄2 pt., and alcohol, 1 pt. only.

Always ship your cider, if you have cider to ship, late in the fall, or early in spring, for if taken out of a cool cellar in hot weather it is sure to start fermentation. If wanted for medicine, proceed as in the following recipe:

7. To Prepare for Medicine.-To each barrel of cider just pressed from ripe, sour apples, not watered:

Take mustard seed, unground, 1 lb.; isinglass, 1 oz.; alum, pulverized, 1 oz.; put all into the barrel, leave the bung out, and shake or stir once a day for four days, then take new milk, 1 qt., and half a dozen eggs, beat well together, and put them into the cider and stir or shake again, as before, for 2 days; then let it settle until you see that it is clear, and draw off by a faucet.

And if you wish to use in place of wine, in medicine, put it into bottles; but if designed for family use, you can barrel it, bunging it tight, and keep cool, of course, and you will have a very nice article, if the cider was not made too near a well, or running stream of water; but it is found that if made too near these, the cider does not keep. Judge ye why?

In some parts of England, by using only ripe, sound apples, letting it work clear, racking off about twice, bottling, etc., etc., cider is kept from twenty to thirty years. When cider is drawn off and bottled, it should not be corked until the next day after filling the bottles, as many of them will burst. Then lay on the side.

SYRUPS.-To Make the Various Colors.-Powder cochineal, 1 oz.; soft water, 1 pt.; boil the cochineal in the water for a few minutes, using a copper kettle; while boiling, add 30 grs. of powdered alum, and 1 dr. of cream-of-tartar; when the coloring matter is all out of the cochineal, remove it from the fire, and when a little cool, strain, bottle and set aside for use.

This gives a beautiful red, and is used in the strawberry syrups only. Colored rather deep in shade. Pine apple is left without color. Wintergreen is colored with tincture of camwood, (not deep.) Lemon