thicken, stir it well, but do not let it boil; pass it through a sieve, add one quart of cream, and then freeze it. Note.-Fresh fruits or jam, or the essence or extracts of those fruits, may be used to flavor ice cream, but when fresh fruits are used it should always be well mixed with the sugar or syrup be fore adding the cream, and should be almost cold before mixing, or it is liable to curdle. In all cases where fine sugar is mentioned, finely pow dered loaf sugar of the best quality is intended, and where syrup is mentioned, plain syrup is intended, and is made as follows:-PLAIN SYRUP.Take two and a half pounds of best loaf sugar, and a pint of water; dissolve the sugar in the water by heat, remove any scum that may arise, and strain while hot. Lemon-Water Ice. Lemon juice and water, each half a pint; strong syrup, one pint; the rind of the lemons should be rasped off, before squeezing, with lump sugar, which is to be added to the juice; mix the whole; strain after standing an hour, and freeze. Beat up with a little sugar the whites of two or three eggs, and as the ice is beginning to set, work this in with the spatula, which will much improve the consistency and taste. Orange-Water Ice in the same neither rhubarb, currants, nor gooseberries will produce a wine with the true champagne flavor; it is to be obtained only from the fruit of the grape, ripe or unripe, its leaves, tops, and tendrils. The recipe here given will do for rhubarb, or any of the abovementioned fruits. TO MAKE TEN GALLONS OF ENGLISH CHAMPAGNE, IMPERIAL MEASURE. Take fifty pounds of rhubarb and thirty-seven pounds of fine moist sugar. Provide a tub that will hold from fifteen to twenty gallons, taking care that it has a hole for a tap near the bottom. In this tub bruise the rhubarb; when done, add four gallons of water; let thre whole be well stirred together; cover the tub with a cloth or blanket, and let the materials stand for twenty-four hours; then draw off the liquor through the tap; add one or two more gallons of water to the pulp, let it be well stirred, and then allowed to remain an hour or two to settle, then draw off; mix the two liquors together, and in it dissolve the sugar. Let the tub be made clean, and return the liquor to it, cover it with a blanket, and place it in a room the temperature of which is not below 60° Fahr.; here it is to remain for twenty-four, fortyeight, or more hours, until there is an appearance of fermentation having begun, when it should be drawn off into a ten-gallon cask, as fine as possible, which cask must be filled up to the bung-hole with water, if there is not liquor enough; let it lean to one side a little, that it may discharge itself; if there is any liquor left in the tab not quite fine, pass it through flannel, and fill up with that instead of water. the fermentation proceeds and the liquor diminishes, it must be filled up daily, to encourage the fermentation, for ten or twelve days; it then becomes more moderate, when the bung should be put in, and a gimlet hole made at the side of it, fitted with a spile; this spile should be taken out every two or three days, according to the state of the fermentation, for eight or ten days, to allow some of the carbonic acid gas As to escape, When this state is passed, | the cask may be kept full by pouring a little liquor in at the vent-hole once a week or ten days, for three or four weeks. This operation is performed at long intervals, of a month or more, till the end of December, when on a fine frosty day it should be drawn off from the lees as fine as possible; the turbid part passed through flannel. Make the cask clean, return the liquor to it, with one dram of isinglass (pure) dissolved in a little water; stir the whole together, and put the bung in firmly, Choose a clear dry day in March for bottling. They should be champagne bottles common wine bottles are not strong enough; secure the corks in a proper manner with wire, etc. The liquor is generally made up to two or three pints over the ten gallons, which is bottled for the purpose of filling the cask as it is wanted. For several years past wine has been made with ripe and unripe grapes, according to the season, equally as good as any foreign produce. It has always spirit enough without the addition of brandy, which Dr. Maculloch says, in his treatise on wines, spoils all wines; a proper fermentation produces spirit enough. The way to obtain a dry wine from these materials is to keep the cask constantly filled up to the bung-hole, daily or every other day, as long as any fermentation is percep tible by applying the ear near to the hole; the bung may then be put in lightly for a time, before finally fixing it; it may be racked off on a fine day in December, and fined with isinglass as above directed, and bottled in March. day; then put it into a cask for a year. As it works over, fill it up every day. Turnip Wine. Take a large number of turnips, pare and slice them; then place in a cider-press, and obtain all the juice you can. To every gallon of juice add three pounds of lump sugar and half a pint of brandy, Pour into a cask, but do not bung until it has done working; then bung it close for three months, and draw off into another cask; when it is fine, bottle, and cork well, Blackberry Wine. Gather the fruit when ripe, on a dry day, Put into a vessel, with the head out, and a tap fitted near the bottom; pour on boiling water to cover it. Mash the berries with your hands, and let them stand covered till the pulp rises to the top and forms a crust, in three or four days. Then draw off the fluid into another vessel, and to every gallon add one pound of sugar; mix well, and put it into a cask, to work for a week or ten days, and throw off any remaining lees, keeping the cask well filled, particularly at the commencement. When the working has ceased, bung it down; after six to twelve months it may be bottled. Another very excellent method, and which will produce a wine equal in value to Port: Take ripe blackberries or dewberries, press the juice from them; let it stand thirty-six hours to ferment, lightly covered; skim off whatever rises to the top; then to every gallon of the juice add one quart of water and three pounds of sugar (brown will do), let it stand in an open vessel for twenty-four hours; skim and strain it, then barrel it; let it stand eight or nine months, when it should be racked off and bottled and corked close-age improves it. Blackberry Cordial. To three pounds of ripe blackberries add one pound of white sugar; let them stand twelve hours, then press out the juice and strain it; add one-third of good spirits; to every quart add one teaspoonful of finely-powdered allspice. It is at once fit for use. Our native | johns. Do not boil it at all. It can be grapes produce the best of wine, which used in a month. Wine made from is easily made. this recipe took the premium at Lynchburg Fair. Common Grape Wine. - Take any quantity of sound, ripe grapes; with a common cider-press press out the juice, put it into barrels, cover the bung lightly; after fermentation has ceased cork it; place it in a cellar or house. In twelve months you will have good wine, which improves by age; let it stand on its lees. Elderberry Wine.-Gather the berries ripe and dry, pick them, bruise them with your hands, and strain them. Set the liquor by in glazed earthen vessels for twelve hours, to settle; put to every pint of juice a pint and a half of water, and to every gallon of this liquor three pounds of good moist sugar; set in a kettle over the fire, and when it is ready to boil, clarify it with the whites of four or five eggs; let it boil one hour, and when it is almost cold, work it with strong ale yeast, and tun it, filling up the vessel from time to time with the same liquor, saved on purpose, as it sinks by working. In a month's time, if the vessel holds about eight gallons, it will be fine and fit to bottle, and after bottling, will be fit to drink in twelve months Raspberry Wine. Bruise the finest ripe raspberries with the back of a spoon; strain them through a flannel bag into a stone jar; allow one pound of fine powdered loaf-sugar to one quart of juice; stir these well together, and cover the jar closely; let it stand three days, stirring the mixture up every day; then pour off the clear liquid, and put two quarts of sherry to each quart of juice, or liquid. Bottle it off, and it will be fit for use in a fortnight. By adding Cognac brandy instead of sherry, the mixture will be raspberry brandy, Red Currant Wine. To eight quarts of currants put one quart of water, press and strain, and put three pounds and three-quarters of sugar to one gallon of juice. Let it set twentyfour hours. Skim and fill the demi Currant Wine. Dissolve eight pounds of honey in fifteen gallons of boiling water, to which, when clarified, add the juice of eight pounds of red or white currants; then ferment for twenty-four hours; to every two gallons add two pounds of sugar, and clarify with whites of eggs. Ginger Wine. Put three pounds of sugar and the shell and white of one egg into one gallon of spring water, boil it one hour, removing the scum that rises; when the liquor is cold, squeeze in the juice of one lemon and one orange, then boil the peels of one lemon and one orange, with two ounces of ginger, in two pints of water, for an hour; when cold, put it altogether in a barrel, leaving the bung out, with a teaspoonful of yeast, a quarter of an ounce of isinglass, and half pound of raisins, (if required to fill an eight-gallon barrel, use eight times the amount of each ingredient,) stir it well once a day, at the same time fill up the barrel with some of the surplus; after nine days put the bung in the barrel; in two months it will be ready for use. Madeira Wine.-Boil three quarts of water, the rind of one lemon and three oranges, and three pounds of sugar, with the white and shell of one egg, for one hour; remove the scum that rises on top; when cold, add one quart of new ale (from the brewery) that has not done working, and the juices of one lemon and one sweet and two Seville oranges, one pound of raisins cut in half, color with a little burnt sugar. (The above is for one gallon of wine; if eight gallons are required, take eight times the quantity of each ingredient.) Put it into a barrel and stir once a day, keeping it full at the bung; after nine days, add a little brandy and a little isinglass, put the bung in the barrel, and at the end of three months bottle it; if kept a year it will be excellent. previously dissolved in some of the liquor. Stir it once a day for three days, and at the last stirring wild the brandy. In three or four days, bung it down close, and in six months it should be bottled, and the corks tied down, or wired. Rhine Wine. Take one gallon of Delaware grapes, crush them, and add one gallon of water. bet it stand eight days, then draw it off, and add three pounds of sugar to each gallon of wine, well stirring it in. Let it stand twelve hours, Then it may be put in barrels or bottles. The longer it is kept, the better it is, and soon becomes equal to the imported wine. Family Wine. The following re- | done working, put in the singlass, eipe is given by Dr. Ure (no mean authority). Take black, red, and white currants, ripe cherries (black hearts are the best), and raspberries, of each an equal quantity. To four pounds of the mixed fruit, well bruised, put one gallon of clear soft water, steep three days and nights, in open vessels, frequently stirring it up, then strain through a hair sieve; press the residuary pulp to dryness, and add its juice to the former. In each gallon of the mixed liquors, dissolve three pounds of good yellow muscovado sugar; let the solution stand other three days and nights, frequently skimming and stirring it up, then turn it into easks, which should remain full, and purging at the bung-The following is a very good way to hole about two weeks. Lastly, to every nine gallons put one quart of good Cognac brandy (but not the drugged Imitations made with grain whiskey), and bung down. If it does not soon become fine, a steeping of isinglass may be stirred into the liquid, in the proportion of half an ounce to nine gallons. I have found the * addition of one ounce of cream of tartar to each gallon of the fermentable liquor improves the quality of the wine, and makes it resemble more nearly the product of the grape. to Mook Champagne. - Time, work, three weeks; to stand, six months. Th every quart of grapes, 1 quart of water to every gallon of juice, allow pounds of louf sugar, an ounce of isinghies to every 10 gallons of wine, and a quart of brimly to every 5 gullants. Pick the grapes when full-grown and just beginning to change color, bruise them in a tub, pour in the water, and let them stand for three days, stirring once each day; then press the fruit through a cloth, let the juice stand for three or four hours, pour it carefully from any sediment, and add to it the sugar. Barrel it, and put the bung slightly in. At the end of three weeks, or when it has Ginger Beer for Immediate Use. make it: Take of ginger, bruised or sliced, one and a half ounces; Cream of tartar, one ounce; loaf sugar, one pound; one lemon sliced, put them into a pan, and pour six quarts of boiling water upon them. When nearly cold, put in a little yeast, and stir it for about a minute. Let it stand till next day, then strain and bottle it. It is fit to drink in three days, but will not keep good longer than a fortnight, The corks should be tied down, and the bottles placed upright in a cool place. Ginger Beer. White sugar, twenty pounds; lemon or lime juice, eighteen (fluid) ounces; honey, one pound; bruised ginger, twenty-two ounces water, eighteen gallons. Boil the ginger in three gallons of water for half an hour, then add the sugar, the juice, and the honey, with the remainder of the water, and strain through a cloth. When cold, add the white of one egg, and half an ounce (fluid) of essence of lemon. After standing four days, bottle. This yields a very supe rior beverage, and one which will keep for many months. Ginger Beer Powders, he puper. -Carbonate of soda, thirty grains; powdered ginger, five grains; ground white sugar, ons dram to ons dram and a half; essence of lemon, one obtained at a wholesale druggist's. The sugar must be ground, as, if merely powdered, the coarser parts remain undissolved. drop. Add the essence to the sugar, then the other ingredients. A quantity should be mixed and divided, as recommended for Seidlitz powders. White paper. Tartaric acid, thirty Soda Water Powders. One pound grains. Directions.-Dissolve the con- of carbonate of soda, and thirteen and a tents of the blue paper in water; stir half ounces of tartaric acid, supply the in the contents of the white paper, materials for two hundred and fifty-six and drink during effervescence. Ginger-powders of each sort. Put into blue pabeer powders do not meet with such general acceptation as lemon and kali, the powdered ginger rendering the liquid slightly turbid. LEMONADE. Powdered sugar, four pounds; citric or tartaric acid, one ounce; essence of lemon, two drams. Mix well. Two or three teaspoonfuls make a very sweet and agreeable glass of extemporaneous lemonade. Milk Lemonade. Dissolve threequarters of a pound of loaf sugar in one pint of boiling water, and mix with them one gill of lemon-juice, and one gill of sherry; then add three gills of cold milk. Stir the whole well together, and strain it. Summer Champagne. To four parts of seltzer water add one of Moselle wine (or hock), and put a teaspoonful of powdered sugar into a wineglassful of this mixture. An ebullition takes place, and you have a sort of champagne which is more wholesome in hot weather than the genuine wine known by that name. Lemon and Kali, or Sherbet.Large quantities of this wholesome and refreshing preparation are manufactured and consumed every summer. It is sold in bottles, and also as a beverage, made by dissolving a large teaspoonful in a tumbler two-thirds filled with water. Ground white sugar, half a pound; tartaric acid, carbonate of soda, of each a quarter of a pound; essence of lemon, forty drops. All the powders should be well dried. Add the essence to the sugar, then the other powders; stir all together, and mix by passing twice through a hair sieve. Must be kept in tightly-corked bottles, into which a damp spoon must not be inserted. All the materials may be pers thirty grains of carbonate of soda, and into white papers twenty-five grains of tartaric acid. Directions. - Dissolve the contents of the blue paper in half a tumbler of water, stir in the other powder, and drink during effervescence. Soda powders furnish a saline beverage which is very slightly laxative, and well calculated to allay the thirst in hot weather. Seidlitz Powders. - Seidlitz powders are usually put up in two papers. The larger blue paper contains tartarized soda (also called Rochelle salt) two drams, and carbonate of soda two scruples. In practice it will be found more convenient to mix the two materials in larger quantity by passing them twice through a sieve, and then divide the mixture either by weight or measure, than to make each powder separately. One pound of tartarized soda, and five ounces and a half of carbonate of soda, will make sixty powders. The smaller powder, usually put up in white paper, consists of tartaric acid, half a dram. - Directions for Use. Dissolve the contents of blue paper in half a tumbler of cold water, stir in the other powder, and drink during effervescence. Wine Whey. Time, five minutes. pint of milk, sugar to taste, 1 wine glass of white wine. Put half a pint of milk over the fire, sweeten it to taste, and when boiling, throw in a wineglass of sherry. As soon as the curd forms, strain the whey through muslin into a tumbler. Egg Flip. --3 eggs, a quarter of a pound of good moist sugar, a pint and a half of beer. Beat three whole eggs with a quarter of a pound of good moist sugar; make a pint and a half of beer very |