strained, they are more
likely to keep a long time without fermenting.

CURRANT WINE.

Those who have more currants than they have money, will do well to use
no wine but of their own manufacture. Break and squeeze the currants,
put three pounds and a half of sugar to two quarts of juice and
two quarts of water. Put in a keg or barrel. Do not close the bung
tight for three or four days, that the air may escape while it is
fermenting. After it is done fermenting, close it up tight. Where
raspberries are plenty, it is a great improvement to use half
raspberry juice, and half currant juice. Brandy is unnecessary when
the above-mentioned proportions are observed. It should not be used
under a year or two. Age improves it.

RASPBERRY SHRUB.

Raspberry shrub mixed with water is a pure, delicious drink for
summer; and in a country where raspberries are abundant, it is good
economy to make it answer instead of Port and Catalonia wine. Put
raspberries in a pan, and scarcely cover them with strong vinegar. Add
a pint of sugar to a pint of juice; (of this you can judge by first
trying your pan to see how much it holds;) scald it, skim it, and
bottle it when cold.

COFFEE.

As substitutes for coffee, some use dry brown bread crusts, and roast
them; others soak rye grain in rum, and roast it; others roast peas in
the same way as coffee. None of these are very good; and peas so used
are considered unhealthy. Where there is a large family of apprentices
and workmen, and coffee is very dear, it may be worth while to use the
substitutes, or to mix them half and half with coffee; but, after all,
the best economy is to go without.

French coffee is so celebrated, that it may be worth while to tell how
it is made; though no prudent housekeeper will make it, unless she has
boarders, who are willing to pay for expensive cooking.

The coffee should be roasted more than is common with us; it should
not hang drying over the fire, but should be roasted quick; it should
be ground soon after roasting, and used as soon as it is ground. Those
who pride themselves on first-rate coffee, burn it and grind it
every morning. The powder should be placed in the coffee-pot in the
proportions of an ounce to less than a pint of water. The water should
be poured upon the coffee boiling hot. The coffee should be kept at
the boiling point; but should not boil. Coffee made in this way must
be made in a biggin. It would not be clear in a common co