MISCELLANEOUS. 169 



Strawberry Syrup — Make a syrup of one pouad of 

 sugar and one pint of water, and boil till it will spin a 

 thread. Skim before it begins to boil. Add one pint of 

 strawberry juice and boil for three-fourths of an hour. 

 Seal hot. 



Strawberry Vinegar.— Over four quarts of straw- 

 berries pour three quarts of vinegar. Cover, and at the 

 end of three days strain, and to each quart of vinegar add 

 one pint of white sugar. Let it come to a boil, skim and 

 seal. 



Tamarind Water.— Boil two ounces of tamarinds, a 

 scant cupful of currants, and one and one half cupfuls of 

 raisins in four quarts of water till it is reduced to three 

 quarts. Strain and cool. 



Tisane.— (French.) Chop fine a cupful of dried fruit, 

 such as flga, dates or prunes, and steep for an hour in one 

 quart of water. Strain, sweeten to taste, and use as a 

 beverage. 



The following recipefe are taken from the "Vegetarian 

 Messenger," London, Bng. 



Fresh Fruit Syrups.— 1. Gurrant Syrup : Take two 

 quarts of red currants, mash them, and add one quart of 

 water; let them stand till the next day, then run through 

 a jelly-bag, aud to every pint of juice add one pound of 

 loaf sugar. Put into a skillet, or preserving pan, place 

 this on the Are, and let it boil gently for twenty minutes — 

 removing all the scum as it rises — and when cold, bottle. 

 To make a currant or any other fresh fruit drink, put a 

 small wine-glass of the syrup to a tumbler of iced water. In 

 all cases the best fresh fruit, free from stalks, etc., should be 

 used, and then crushed with a wooden (not metal) instru- 

 ment. All these syrups should be tightly corked when 

 bottled. 3. Black Currant Syrup : To every quart of 

 blackcurrants add one pint of water; put on the fire, and 

 boil for twenty minutes. Then strain through a jelly- bag, 

 and to every pint of juice add one pound of sugar. Again, 



