Preparation: Wash the grapes, boil with a little water until they burst, then pour them into a muslin bag and let the juice run into a dish. After it has settled, pour the clear juice off carefully from the settlings and to every cup of juice take one cup of sugar. Now boil it down until it jellies, skim it and fill into glasses, cover with a brandy paper when cold and close up tightly. The Preparation of Fruit Juices or Syrups. No. 55—RASPBERRY SYRUP. 1 lb. of raspberries 1 lb. of sugar Preparation: Put the berries into a deep dish or jar in alternating layers with sugar and let it stand for 2 days. Strain the juice into clean bottles through a white muslin or linen bag, cork tightly and then boil ½ hour in water, being careful that the bottles stand upright and do not touch. Put a tray or cloth on the bottom of the boiler or kettle and pack hay between the bottles. Put a cover on the boiler or kettle. No. 56—STRAWBERRY SYRUP. 1 lb. of strawberries 1 lb. of sugar The preparation of this syrup is the same as that of raspberry syrup. See No. 55, Raspberry Syrup. No. 57—CHERRY SYRUP. 1 pt. of cherries ½ lb. of sugar A little fine oil 1 stick of cinnamon Preparation: Take nice, sour cherries, pick off the stems and crush the cherries with the stones in a mortar or in a fruit press. The next day pour off the clear juice from the settlings and boil 15 minutes with sugar and cinnamon, skimming it frequently. When cold, strain it and fill into bottles; into each bottle of syrup pour 1 teaspoonful of fine oil, cork the bottles well and seal them with sealing wax. Before using the syrup, dip off the oil with cotton batting. No. 58—RASPBERRY WINE. 2 lbs. of raspberries 1 pt. of water 25 grams of tartaric acid 2½ lbs. of sugar Preparation: Dissolve the tartaric acid with the water in a stone jar, add the raspberries and let stand for 30 hours. Press through a white muslin or linen bag and let it stand a while, then carefully pour it off from the settlings, add the sugar and stir the syrup for ½ hour. Fill it into clean, dry bottles, cork them loosely or put cotton batting on top of the bottles. Let stand 8 weeks before using and then strain the juice because the impurities have come to the top. No. 59—WILD STRAWBERRY WINE. 2 lbs. of strawberries 1 pt. of water 25 grams of tartaric acid 2½ lbs. of sugar The preparation is the same as that of raspberry wine, see No. 58, Raspberry Wine. No. 60—BLUEBERRY JUICE. 1 qt. of juice 1 lb. of sugar 1 stick of cinnamon Preparation: Crush the berries and press through a white muslin bag. Put the juice into a cool place to clarify. Carefully pour the clear juice off from the settlings and boil it 10 minutes with the sugar and cinnamon. When cold, strain it, fill it into bottles and cork well. No. 61—ORANGE JUICE. 8 large oranges 1 lemon 10 pieces of lump sugar 1 lb. of sugar ¼ pt. of water