New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

not be hurt if made in the pan, in the above proportions, and added as the fruit ripens, and can be gathered in dry weather. Keep an account of what is put in each time. _Imperial._ Put two ounces of cream of tartar, and the juice and paring of two lemons into a stonejar; pour on them seven quarts of boiling water, stir and cover close. When cold, sweeten with loaf sugar, and straining it, bottle and cork it tight. This is a very pleasant liquor, and very wholesome; but from the latter consideration was at one time drank in such quantities, as to become injurious. Add, in bottling, half a pint of rum to the whole quantity. _Excellent Gingerwine._ Put into a very nice boiler ten gallons of water, twelve pounds and a half of lump sugar, with the whites of six or eight eggs well beaten and strained; mix all well while cold; when the liquor boils, skim it well; put in half a pound of common white ginger bruised, boil it twenty minutes. Have ready the very thin rinds of ten lemons, and pour the liquor on them; when _cool_, turn it with two spoonfuls of yeast; put a quart of the liquor to two ounces of isinglass shavings, while warm, _whisk_ it well three or four times, and pour all together into the barrel. Next day stop it up; in three weeks bottle, and in three months it will be a delicious and refreshing liquor; and though very cool, perfectly safe. _Another for Gingerwine._ Boil nine quarts of water with six pounds of lump sugar, the rinds of two or three lemons very thinly pared, with two ounces of bruised white ginger half an hour; skim. Put three quarters of a pound of raisins into the cask; when the liquor is lukewarm, tun it with the juice of two lemons strained, and a spoonful and a half of yeast. Stir it daily, then put in half a pint of brandy, and half an ounce of isinglass shavings; stop it up, and bottle it six or seven