GINGER LEMONADE.—Boil twelve pounds and a half of lump sugar for twenty minutes in ten gallons of water; clear it with the whites of six eggs. Bruise half a pound of common ginger, boil with the liquor, and then pour it upon ten lemons pared. When quite cold, put it in a cask, with two table-spoonfuls of yeast, the lemons sliced, and add half an ounce of isinglass. Bung up the cask the next day. It will be ready to bottle in three weeks, and to drink in another three weeks. HIPPOCRAS.—Digest for three days half a drachm of mace, ginger, cloves, nutmegs, and galingale, in three quarts of Lisbon wine, and also carraway; add an ounce of cinnamon. Strain, and mix twenty ounces of white sugar with the liquor. IMPERIAL, BOTTLED.—Pour a pint of boiling water on a drachm of cream of tartar, flavour with lemon-peel and sugar, and bottle. IMPERIAL DRINK.—Put half an ounce of cream of tartar, four ounces of white sugar, and three ounces of orange-peel, into a pan; pour three pints of boiling water on, strain, and cool. IMPERIAL POP.—Take three ounces of cream of tartar, an ounce of bruised ginger, a pound and a half of white sugar, an ounce of lemon-juice, and pour a gallon and a half of boiling water on them; add two table-spoonfuls of yeast. Mix, bottle, and tie down the corks as usual. KING CUP.—Take the rind and juice of a lemon, a lump of sugar, a small piece of bruised ginger, and pour on them about one pint and a half of boiling water; when cold, strain, add a wine-glassful of sherry, and ice. LAIT SUCRE.—Boil a pint of milk, sweeten with white sugar, and flavour with lemon. LEMONADE.—Take sixteen lemons, pare thin, cut in halves, squeeze well, and throw all into a pan; add a pound and a half of white sugar, a gallon of boiling water, and five table-spoonfuls of white wine (four if sherry); mix, strain, and cool. LEMONADE AU LAIT.—Take half a pint of lemon-juice, the same of white wine, three-quarters of a pound of loaf sugar, and a quart of boiling water; mix, and when cold add a pint of _boiling_ milk; let it stand twelve hours, then pour through a jelly-bag. This makes two quarts; and about seven lemons will produce half a pint of juice. APPLEADE.—Cut two large apples in slices, and pour a quart of boiling water on them, strain well and sweeten. To be drunk when cold or iced. RASPBERRY VINEGAR.—Put a pound of fine fruit into a bowl, pour upon it a quart of the best white-wine vinegar, next day, strain the liquor on a pound of fresh raspberries; the following day do the same, but do not squeeze the fruit, only drain the liquor as dry as you can. Bottle, and cork well, then cover the corks with bottle cement.