526 STANDARD RECEIPTS. 



ounces of gum Arabic. Add these ingredients one after another, having 

 the previous ingredient thoroughly dissolved before adding the next. 

 The composition produces the ink usuall}' called Japan ink, from the 

 high gloss which it exhibits when written with. 



Blackberry Cordial. To one gallon of blackberry juice add four 

 pounds of white sugar; boil and skim off, then add one ounce of cloves, 

 one ounce of cinnamon, ten grated nutmegs, and boil down till quite 

 rich; then let it cool and settle, afterward drain off, and add one pint of 

 good brandy or whisky. 



Ginger Cordial. Pick one pound of large white currants from 

 their stalks, lay them in a basin, and strew over them the rind of an 

 orange and a lemon cut very thin, or half a teaspoonful of essence of 

 lemon, and one ounce and a half of the best ground ginger and a quart 

 of good whisky. lyCt all lie for twenty- four hours. If it tastes strong 

 of the ginger, then strain it; if not, let it lie for twelve hours longer. 

 To every quart of strained juice add one pound of loaf sugar pounded; 

 when the sugar is quite dissolved and the cordial appears clear, bottle 

 it. This cordial is also good made with raspberries instead of currants. 



Strawberry, or Raspberry Cordial. Sugar down the berries 

 over night, using more sugar than you would for the table, about half 

 as much again. In the morning lay them in a hair sieve over a basin; 

 let them remain until evening, so as to thoroughly drain; then put the 

 juice in a thick flannel bag; let it drain all night, being careful not to 

 squeeze it, as that takes out the brightness and clearness. All this 

 should be done in a cool cellar, or it will be apt to sour. Add brandy in 

 proportion of one-third the quantity of juice, and as much more sugar as 

 the taste demands. Bottle it tightly. It will keep six or eight years, 

 and is better at last than at first. 



How to Test the Richness of Milk. Procure any long glass 

 cologne bottle or long phial. Take a narrow strip of paper, just the 

 length from the neck to the bottom of the phial, and mark it off with 

 one hundred lines at equal distances; or, if more convenient, and to ob- 

 tain greater exactness, into fifty Hues, and count each as two, and paste 

 it upon the phial, so as to divide its length into a hundred equal parts. 

 Fill it to the highest mark with milk fresh from the cow, and allow it to 

 stand in a perpendicular position for twenty-four hours. The number 

 of spaces occupied by cream will give you its exact percentage in the 

 milk, without any guess work. 



If you wish to carry the experiment further, and ascertain the per 



