1272. _An Irish Cordial._--To every pound of white currants stripped from the stalks and bruised, put the very thin rind of a large fresh lemon, and a quarter of an ounce of ginger, well pounded and sifted. Pour on these one quart of good old whiskey; mix the whole up thoroughly, and let it stand for twenty-four hours in a new well-scalded stone pitcher, or deep pan (_crock_), covered closely from the air. Strain it off; stir in it, until dissolved, a pound and a quarter of pounded sugar, and strain it again and bottle it. This is an Irish receipt, and is given without variation from the original. 1273. _To prevent Beer from growing flat._--In a cask containing eighteen gallons of beer, becoming vapid, put a pint of ground malt, suspended in a bag, and close the bung perfectly; the beer will be improved during the whole time of drawing it for use. 1274. _To recover sour Beer._--When beer has become sour, put into the barrel some oyster-shells, calcined to whiteness, or a little fine chalk or whiting. Any of these will correct the acidity, and make the beer brisk and sparkling; but it cannot be kept long after these additions are made. 1275. _Rose Vinegar for Salads or the Toilette._--To one quarter of a pound of rose-leaves put two quarts of good vinegar; cover it firmly; leave it to infuse till a fine tincture is obtained; then strain it. 1276. _Raspberry Vinegar._--Pour one quart of vinegar on two pounds of fresh raspberries, and let it stand twenty-four hours. Then strain them through a hair-sieve without breaking the fruit; put the liquor on two pounds more fruit, and, after straining it in the same manner, add to each pint of juice half a pound of loaf sugar; put it in a stone vessel, and let it stand in boiling water until the sugar is dissolved; when cold, take off the scum, and bottle it. 1277. _Cheap and easy method of Brewing._--One bushel of malt and three-quarters of a pound of hops will, on an average, brew twenty gallons of good beer. For this quantity of malt, boil twenty-four gallons of water; and, having dashed it in the copper with cold water to stop the boiling, steep the malt (properly covered up) for three hours; then tie up the hops in a hair-cloth, and boil malt, hops, and wort, altogether, for three-quarters of an hour, which will reduce it to about twenty gallons. Strain it off, and set it to work when lukewarm. In large brewings, this process perhaps would not answer, but in small ones, where the waste is not so great, and where the malt can be boiled, the essence is sure to be extracted. 1278. _To make excellent and wholesome Table Beer._--To eight quarts of boiling water put a pound of treacle, a quarter of an ounce of ginger, and two bay leaves; let this boil for a quarter of an hour, then cool, and work it with yeast, the same as other beer. 1279. _How the Chinese make Tea._--The art of making tea consists in pouring the water on and off immediately, so as to get the flavor.