they cool, keep the same proportions for any amount desired.  The juice of strawberries, or raspberries, give a beautiful colour and flavour to ice creams; or about 1/2 oz. of the essence or extracts to a gallon, or to suit the taste.  Have your ice well broken, add 1 quart of salt to a bucket of ice, then place in this the vessel containing your cream, and about one half hour’s constant stirring and occasional scraping down and beating together will freeze it.

67.  Chicago ice cream

Irish moss soaked in warm water about an hour, and rinsed well to clear it of a certain foreign taste, then steep it in milk, keeping it just at the point of boiling or simmering for an hour, or until a rich yellow colour is given to the milk, without cream or eggs; 1 or 1-1/2 oz. of moss is enough for a gallon of cream, and this will do to steep twice.  Sweeten and flavour as other cream.

68.  Cream soda

Loaf sugar 10 lb., water 3 gills, mix, and warm gradually, so as not to burn, good rich cream 2 quarts, extract vanilla 1-1/2 oz., extract nutmeg 1/4 oz., and tartaric acid 4 oz.; just bring to a boiling heat; for if you cook it any length of time it will crystallize.  Use 4 or 5 spoonsful of this syrup instead of 3, as in other syrups; put 1/3 teaspoonful of soda to a glass, if used without fountain.  For charged fountains no acid is used.

69.  Lemon syrup

Take of the juice of lemons one pint, white sugar one and a half pound, and a little of the peel.  Mix and boil a few minutes, strain, and when a little cool, bottle, and cork, for use.

70.  Orange and raspberry syrups

Take of the juice of either, as the case may be, one pint; white sugar one and a half pound.  If it be orange a little of the peel; tartaric acid 4 oz.  Mix and boil a few minutes; strain, and when a little cool, bottle and cork for use.  When to be drank, mix three or four tablespoonsful of syrup with three quarters of a glass of water, and add a teaspoonful of soda.  If water be added to the syrup it will not keep well.

71.  Pure wine

Take three pounds of nice raisins free of stems, cut each one in two or three pieces, put them into a stone jug with one gallon pure soft water, let them stand two weeks uncovered, shaking occasionally (put in a warm place in winter,) strain through three or four thicknesses of woollen, or filter; colour with burned sugar; bottle and cork for use.  For saloon purposes, add one pint of good brandy.  The more raisins the better the wine, not exceeding 5 lbs.

72.  Pure wine vinegar

This is made by putting the same quantity of water on the above raisins, after the wine is poured off, as at first for making wine, and standing the same length of time, in the same way.

73.  Port wine

Take 42 gallons of worked cider, 12 gallons of good port wine, 3 gallons good brandy, 6 gallons pure spirits.  Mix together.  Elder-berries and sloes, or fruit of the black hawes, make a fine purple colour for wines.