Boil it like other syrup; skim, and bottle when cold.

SUMMER DRINK.--Boil together for five minutes two ounces of tartaric
acid, two pounds white sugar, three lemons sliced, two quarts of
water; when nearly cold add the whites of four eggs beaten to a froth,
one tablespoonful of flour and half an ounce of wintergreen. Two
tablespoonfuls in a glass of water make a pleasant drink; for those
who like effervescence add as much soda as a ten-cent piece will hold,
stirring it briskly before drinking.

BLACKBERRY SYRUP.--To one pint of juice put one pound of white sugar,
one-half ounce of powdered cinnamon, one-fourth ounce mace, and two
teaspoons cloves; boil all together for a quarter of an hour, then
strain the syrup, and add to each pint a glass of French brandy.

TEA.--When the water in the teakettle begins to boil, have ready a tin
tea-steeper; pour into the tea-steeper just a very little of the boiling
water, and then put in tea, allowing one teaspoon of tea to each person.
Pour over this boiling water until the steeper is a little more than
half full; cover tightly and let it stand where it will keep hot, but
not to boil. Let the tea infuse for ten or fifteen minutes, and then
pour into the tea-urn, adding more boiling water, in the proportion of
one cup of water for every teaspoon of dry tea which has been infused.
Have boiling water in a water-pot, and weaken each cup of tea as
desired. Do not use water for tea that has been boiled long. Spring
water is best for tea, and filtered water next best.

ICED TEA A LA RUSSE.--To each glass of tea add the juice of half a
lemon, fill up the glass with pounded ice, and sweeten.

GENERAL DIRECTIONS FOR MAKING BREAD.--In the composition of good
bread, there are three important requisites: Good flour, good yeast,
[and here let us recommend Gillett's Magic Yeast Cakes. They keep good
for one year in any climate, and once used you will not do without it.
All grocers keep it] and strength to knead it well. Flour should be
white and dry, crumbling easily again after it is pressed in the hand.

A very good method of ascertaining the quality of yeast will be to add
a little flour to a very small quantity, setting it in a warm place.
If in the course of ten or fifteen minutes it raises, it will do to
use.

When you make bread, first set the sponge with warm milk or water,
keeping it in a warm place until quite light. Then mold this sponge,
by adding flour, into one large loaf,