Choice cookery

| oz. strong essence of ginger J oz. essence of cayenne % oz. tartaric acid 5 lbs. loaf sugar 12 pints of boiling water 1 tablespoonful brewer’s yeast No. 214. ORANGE WINE. 3 dozen oranges. pan with one gallon of water, and stew it gently four hours, adding more water as it wastes, so as to have one gallon when finished; strain. Peel the oranges and squeeze out the juice, and add as much water as you have juice. Add this to the gallon of water in which the peel has been stewed; allow lib. of sugar to each quart, and stand one night to dissolve the sugar. Then put into stone bottles. Allow to ferment as above. No. 215. PARSNIP WINE. 4 lbs, parsnips I 4 lbs. sugar J uice of two oranges | 1 gallon water Juice of one lemon | 1 oz. whole ginger Wash the parsnips, but do not peel them, cut in slices, put into a pan with the ginger and half the water, boil until tender, strain over the sugar, add the remainder of the water, and the orange and lemon juice ; allow this to stand overnight, then add a round of toast with one teacupful of yeast ; allow it to stand all night again, remove the bread, and skim ; pour into stone bottles, and allow it to ferment two or three days longer ; then stand in a warm place three weeks, cork lightly, and watch they -do not fly ; then knock in the corks tightly, and allow to stand five or six months ; bottle carefully so as not to disturb the sediment. No. 216. PEACH WINE. 5 lbs. peaches, sliced, and the stones broken, pour over the water cold and allow to stand four days, stirring it three times a day, then strain ; to each quart of liquid add 1 lb. sugar, and let it stand all night to dissolve ; toast a piece of bread and pour over one teacupful of yeast, put this into the wine, allow it to stand ajl night, take out the bread and skim off the yeast, put into stone bottles, and allow it to work two or three days, filling up the bottles each day ; then stand in a warm place three weeks, and then lightly put in the corks until it has finished fermenting ; knock them in tightly, watch they do not fly, bottle in six months (the longer it stands the better). Take care in bottling not to disturb the sediment. No. 217. RHUBARB WINE. 1 pint of water to every two I 1 lb. sugar to each quart quarts of rhubarb juice j Crush the rhubarb (a good plan is to pass it through a wringing machine), add one pint of water to each two quarts of syrup ; measure again, and allow one pound of sugar to every quart, pour the syrup over the sugar and allow it to stand all night until dissolved; then put into stone bottles, and allow it to stand to work, filling the bottles for two or three days as it works over ; then let stand in a warm place three weeks, then lightly put in the corks and allow it to stand until it has done fermenting, then eork up tightly, but watch it, as sometimes the corks will fly two or three times ; allow it to stand quite six months, but the longer the better ; then bottle, taking care not to disturb the sediment at the bottom. No. 218. HONEY BEER. 7 gallons of water I 14 lbs. honey ^ lb. hops | 2 tablespoonfuls yeast