pberries in a bowl and cover them with two quarts
of vinegar; cover and stand in a cool place for two days. Mash the
berries; strain the vinegar through cheesecloth; pour it over two quarts
of fresh raspberries; let stand for another two days; strain and put in
a preserving kettle with sugar, allowing a pound of sugar to a pint of
juice. Heat slowly, skimming when the vinegar begins to boil. Boil
twenty minutes and put in sterilized bottles. Serve as a drink, using
two tablespoons to a glass of water.

BLACKBERRY WINE

Measure your berries and bruise them; to every gallon add one quart of
boiling water; let the mixture stand twenty-four hours (stirring
occasionally), then strain off all the liquor into a cask; to every
gallon add two pounds of sugar; cork tightly and let stand till the
following October.

BLACKBERRY CORDIAL

Simmer the berries until they break, then strain and to each quart of
juice add one pound of sugar. Let this dissolve by heating slowly, then
add one tablespoon each of cinnamon, nutmeg, cloves, and if desired,
allspice. Simmer altogether twenty minutes. Bottle and seal.

CHERRY SYRUP

Mash and pound the cherries until the stones are all broken, then press
through a cloth. Use a pound of sugar to a quart of juice; boil, skim
and bottle. When cold, seal.

CHERRY BRANDY

To one gallon of brandy allow two quarts of cherries. Mash and pound
them until all the stones are broken, put in the brandy and add a pound
of cut loaf sugar. Set in the sun for two or three weeks, shake daily,
strain and bottle.

CHERRY BOUNCE

The little wild cherry is excellent for this purpose, as the stone
kernels contain alcohol. Wash carefully, sugar plentifully, and add
whole spice, cloves (with the heads removed) and stick cinnamon. Fewer
cloves than the other spices. Get good whiskey and allow one-half as
much cherries as whiskey. To a quart bottle allow scant half pint
sugared cherries to one and one-half pints of whiskey. Bottle and seal.
Let stand at least two months. Open, shake bottle well and taste, and if
necessary add more sugar. Seal again, and let stand another month. Is
not good under three months and the older it gets the finer it becomes.

CIDER EGG NOG

Break six eggs, put the yolks in one dish, the whites in another. To
each yolk add a tablespoon of granulated sugar, beat the yolks and sugar
to a foam; then flavor with a little grated nutmeg, stirring it well
through the mixture;