80 CULTIVATION 



addition of some spices. When tinbottled, it 

 exhibits a brisk effervescence, and a critic in taste 

 wonid hardly discover from what substance it was 

 made. It is of a rich cream color, and doubtless 

 contains the wholesome medicinal properties of the 

 tomato. 



TO IMPROVE POOR WINE. 



Draw it off and mix a quantity of raisins, bruised, 

 or raisins and honey; and return it into a cask weU 

 cleansed. It can also be strengthened by placing 

 it in a cold situation, where the superfluous water 

 win freeze, and the essential part of the wine can 

 then be emptied out or drawn off. Sour wine can 

 be improved by adding to it chalk, or oyster-shells, 

 burned. The Germans put a small quantity of 

 powdered charcoal into the wine when sour, and 

 shake it well, and after it has remained still for 

 about forty-eight hours, carefully rack it ojff into 

 clean casks. 



In bottling wine or cider, lay the bottles on their 

 sides, and not on their ends, and put them in a cool 

 place in saw-dust, sand, or other substance to pre- 

 serve a uniform temperature as possible. 



ELDBRBBRRY SYRUP. 



Wash and strain the berries, which should be per- 

 fectly ripe. To one pint of juice add one pint of 

 good molasses. Boil it twenty minutes, stirring it 



