The household cook book

POTATO VINEGAR — Take the water in which potatoes have been boiled, and to a gallon add ^ cup hop yeast and 2 cups sugar; cover with netting, let stand exposed to the sun or in a warm place, and in about a month it will make good vinegar. RASPBERRY VINEGAR.— Put raspberries in a stone jar and add enough vinegar to cover them; let stand 6 days covered over, but stirring occasionally; then strain through flannel; add sugar pint for pint, boil ^ hour, skim, and bottle when cold. The Raspbekky belongs to the same species as the blackberry. There are 2 kinds — the red and the white. Th6 white is the rarer of the two. The juice is rich and abundant, and the fruit is wholesome and valuable to people of a nervous or bilious temperament. RHUBARB VINEGAR.— Crush the rhubarb, cover with lukewarm water, and let stand 36 hours; then strain, add 1^ lbs. raw sugar or molasses to the gallon of juice, and also add a little yeast; keep it covered and in a warm place for 4 weeks; then strain, put in a keg and leave it to ripen. SORGHUM VINEGAR.— Use about 4 gallons of water to 1 gallon of sorghum; keep it in a warm place, or in the sun covered with netting, and it will turn to vinegar. Adding a little yeast will hasten the process. Tomato vinegar can be made of it by adding 1 gallon of ripe tomatoes at the same time that the sorghum is added. SUGAR VINEGAR.— To 1 gallon of water add 1^ lbs. raw sugar, and 4 pint yeast; keep it at about 80°; in 4 days it can be drawn ofP, when add 1 oz. each of cream of tartar and chopped raisins; in a few weeks it will be ready to bottle. VINEGAR 553 YEAST VINEGAR — Put into an open keg or jar 2 quarts of hop yeast sponge (set and allowed to get light as for bread); add 5 lbs. sugar or molasses, 5 gallons of soft water, and 2 quarts of corn which has been boiled until tender (adding it when cold); keep it covered and in 3 weeks it will make fine vinegar. AROMATIC VINEGAR — Take 15 grains of oil of cloves, 10 grains oil of cinnamon, 5 grains of oil of lavender, 1 oz. of camphor, I pint glacial acetic acid; mix and bottle. Aromatic vinegar is a nasal stimulant useful for reviving and refreshing those who suffer from faintness and nervous headaches. SPICED VINEGAR.— Mix and tie in small muslin bags, 1 oz. each of allspice, celery seed, cloves, turmeric, mace, pepper, ground mustard and white ginger cut small; add 3 cups sugar and 1^ gallons vinegar; keep closely covered and use as needed. HEN it is remembered that abont 87% of the body consists of water, which is constantly evaporating and passing away, and which must be regularly renewed, the necessity and importance of beverages will be readily seen. Water is the most natural drink for man, and however it may be flavored or disguised it is the chief ingredient in all his beverages. Not less than 3^ pints a day are needed by an ordinary person, and those who are very large or active may need 4 or 5 pints daily. Although water is found in all the food we take, a large proportion of the needed amount must be taken in beverages. Although in hot weather cold drinks are very refreshing, and within proper limits are not objectionable, at other times they often chill the digestive organs and depress the nerve centers, so that there is reason as well as pleasure in the use of hot drinks. TEA.