=To Make a Bottle of Juice.= Pick over (and wash if they need it) one quart of grapes. Remove them from the stems, and put them into a double boiler with just enough cold water to cover them. Heat them slowly until the juice oozes out and the fruit becomes soft, which will take two or three hours. Then turn the fruit into a jelly-bag made like a long pointed pocket, draw the string at the top and hang it to drain. Do not squeeze or press the bag, and use only the juice which drips out, which will practically be all that the grapes contain. To this add one fourth of the quantity of sugar--that is, if there is a quart of juice, put in one cup of sugar--and heat it until it is quite hot, or to a temperature of 200° Fahr., and keep it at that temperature for one hour, but do not let it boil. Then pour it into thoroughly cleaned and scalded hot bottles,--in other words, those which are sterile. Seal the bottles with wax, and set them away in a cool place. =To Use.= Mix equal quantities of juice and cold water, and serve at once. FLAXSEED TEA WITH LEMON 1 Tablespoon of flaxseed. 1 Pint of water. 1 Tablespoon of sugar. Juice of one lemon. Boil the flaxseed one hour in the water; strain it, and add the lemon-juice and sugar. The flaxseed should be examined for little black grains which often occur in it, and which injure the delicate flavor of the drink. Serve this tea either cold or warm. It is excellent for croup, or for any irritated condition of the throat or lungs. APPLE TEA Wash and wipe a good sour apple, cut it into small pieces, and boil it in a cup of water until it is soft. Then strain the water into a bowl, add a bit of sugar, and serve when cold. If the apple is of good flavor this is a pleasant drink, and may be given to fever patients, children with measles, or whenever there is much thirst. KUMISS 1 Quart of perfectly fresh milk. ⅕ of a two-cent cake of Fleischmann's yeast. 1 Tablespoon of sugar. Dissolve the yeast in a little water and mix it with the sugar and milk. Put the mixture into strong bottles,--beer-bottles are good,--cork them with tightly fitting stoppers, and tie down securely with stout twine. Shake the bottles for a full minute to mix thoroughly the ingredients, then place them on end in a refrigerator, or some equally cool place, to ferment slowly. At the end of three days lay the bottles on their sides; turn them occasionally. Five days will be required to perfect the fermentation, and then kumiss is at its best. It will keep indefinitely in a refrigerator. =To Make Sweet Kumiss.= Ferment the kumiss mixture for twelve hours in a temperature of 70° Fahr.,--that is, the same degree of heat that is required for raising bread. Do not attempt to open a bottle of kumiss without a champagne-tap, for the carbonic acid generated in the fermenting liquid has enormous expansive force, and will throw the contents all over the room if the bottle be opened in the ordinary way.