Directions for Cookery, in its Various Branches

beverage. The cider must be of the very best quality, made entirely from good sound apples. MEAD. To every gallon of water put five pounds of strained honey, (the water must be hot when you add the honey,) and boil it three quarters of an hour, skimming it well. Then put in some hops tied in a thin bag, (allowing an ounce or a handful to each gallon,) and let it boil half an hour longer. Strain it into a tub, and let it stand four days. Then put it into a cask, (or into a demijohn if the quantity is small,) adding for each gallon of mead a jill of brandy and a sliced lemon. If a large cask, do not bottle it till it has stood a year. FOX GRAPE SHRUB. Gather the grapes when they are full grown, but before they begin to purple. Pick from the stems a sufficient quantity to nearly fill a large preserving kettle, and pour on them as much boiling water as the kettle will hold. Set it over a brisk fire, and keep it scalding hot till all the grapes have burst. Then take them off, press out and strain the liquor, and allow to each quart a pound of sugar stirred well in. Dissolve the sugar in the juice; then put them together into a clean kettle, and boil and skim them for ten minutes, or till the scum ceases to rise. When cold, bottle it; first putting into each bottle a jill of brandy. Seal the bottles, and keep them in a warm closet. You may make gooseberry shrub in this manner. CURRANT SHRUB. Your currants must be quite ripe. Pick them from the stalks, and squeeze them through a linen bag. To each quart of juice allow a pound of loaf-sugar. Put the sugar and juice into a preserving kettle, and let it melt before it goes on the fire. Boil it ten minutes, skimming it well. When cold, add a jill of the best white brandy to each quart of the juice. Bottle it, and set it