CHERRY DRINK.—Prepare the same as apricot, substituting the cherry juice for the other fruit. COBBLER, SHERRY.—Take some very fine and clean ice, break into small pieces, fill a tumbler to within an inch of the top with it, put a table-spoonful of plain syrup, capillaire, or any other flavour—some prefer strawberry—add the quarter of the zest of a lemon, and a few drops of the juice. Pill with sherry, stir it up, and let it stand for five or six minutes. Sip it gently through a straw. COOL TANKARD.—Put into a quart of mild ale a wine-glassful of white wine, the same of brandy and capillaire, the juice of a lemon, and a little piece of the rind. Add a sprig of borage or balm, a bit of toasted bread and nutmeg grated on the top. CRANBERRY DRINK.—Put a tea-cupful of cranberries into a cup of water, and mash them. Boil, in the mean time, two quarts of water with one large spoonful of oatmeal, and a bit of lemon-peel; add the cranberries and sugar (but not too much, otherwise the fine sharpness of the fruit will be destroyed), a quarter of a pint of white wine, or less, according to taste; boil for half an hour, and strain. CURDS AND WHEY—CHEAP METHOD.—Add six grains of citric acid to a wine-glassful of milk, and the result will be a pleasant acidulous whey, and a fine curd. CURDS AND WHEY—ITALIAN METHOD.—Take several of the rough coats that line the gizzards of turkeys and fowls, cleanse from the dirt, rub well with salt, and hang them up to dry; when required for use, break off some of the skin, pour boiling water on, digest for eight or nine hours, and use the same as rennet. CURRANT WATER.—Take a pound of currants, and squeeze into a quart of water; put in four or five ounces of pounded sugar. Mix well, strain, and ice, or allow to get cold. DRINK DIVINE.—Mix a bottle of cider, half a bottle of perry, and the same of sherry, with half a gill of brandy, then add a sliced lemon, the rind pared as thin as possible, and a toasted biscuit, which is to be added to the liquor as hot as possible. Drink iced, or cooled. EAU SUCRE.—Dissolve sugar in boiling water, and drink cold. EFFERVESCING LEMONADE.—Boil two pounds of white sugar with a pint of lemon-juice, bottle and cork. Put a table-spoonful of the syrup into a tumbler about three parts full of cold water, add twenty grains of carbonate of soda, and drink quickly. FLAP.—Put a little brandy in a tumbler, and add a bottle of soda-water. GINGER BEER, BOTTLED.—See previous page. GINGER BEER, INDIAN.—To ten quarts of boiling water, add two ounces of pounded ginger, one ounce of cream of tartar, two limes, and two pounds of sugar. Stir until cold, then strain through flannel until quite clear, adding a pint of beer, and four wine-glassfuls of good toddy. Bottle, tie down the corks, shake each bottle well for some time, place them upright, and they will be fit to drink the next day. This does not keep long.