The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1883-07-06

II:
facessare year by year, ~! this fashion
having their bafr- forming apparatus
:oSerstrained DIR. shoemak er.
Cheap Summer Drinks. Il, 1.
The strongest practical argument
against total abstinence is the difficulty
Of obtaining any alcoholic beverage
at once cheap and palatable. Many peo.s
pie do not like water, and eventif they
did, not all water is particularly whole-
some, while hard workers always de-
clare that water alone does not quench.
thirst. Haymakers, for example, never
will drink wator; they often drink more
beer than is good for them, but they
will drink Misunderstanding beverages if.
these are supplied to them. A lump Of
leo improves most summer drinks, and,
where ice is not to be had, the jugs
or bottles should be set in large pail Of
silt and water in the cellar, for salt and
water is colder than water alona. The
Indian plan of cooling water by. keep
ing it in porous earthenware, from the
surface Of which evaporation continually
goes on, is not made reasonable use of
in this country. Porous earthenware is
very easy to get. and the water in such
vessel set in the basement in q draught
will soon be lowered several degrees of
temperature. Perhaps it is rot SUPER
fluous to add warning against making
these drinks too sweet. The sugar only
excites thirst instead ofquenching it,
and though, of course, individual taste
varies Immensely, it lisa very common
fault, as much in Misunderstanding
drinks as in claret and champagne
cup.
OATMEAL DRlNK-mix one half pound
of oatmeal with five gallons of cold wa
ter, boil it for half an hour, and strain
it through rather coarse gravy.strain-
er; add brown sugar to taste while hot.
It is very much improved by tho addi-
ton of one-half ounce of citric acid.
The thinly cut rind of two or three lem
ons or oranges may be boiled in it, or
still cheaper flavoring is TO add, before
boiling a bit of cinnamon stick or few
cloves. To be served cold.
RICE OR BARLEY DRlNK.-Make as above,
using broken rice OF pot barley in the
place of oatmeal. +.
LEMoNADE-One ounce tartaric acid,
one pound loaf sugar, one pint of boiling
water, and twenty or thirty drops of es-
scence of lemon. To be kept in bottle
and mixed with cold water as desired.
Or. boil the rinds of two lemons in
Two quarts OF water for ten minutes, ad0
two ounces Of citric acid, the juice of the
also is to be mixed with water, and will
keep, though not sc long as the preced-
ing. Slice the whole OF q lemon into
jug, taking away all the pips and all the
pith. Add sugar to the taste, and pour
boiling water over. Let it stand at
.east twenty-four hours, to extract all
the flavor of the fruit, and fill up with
boiling water if needed. Some persons
like the juice of an orange and a very
small piece of peel added to each six or
eight lemons; it gives slightly bitter
flavor.
APPLE WATER-Slice some we'll favored
apples in largejug, They need neither
be peeled nor cored. Add three or
four cloves and a strip of lemon
peel and pour boiling water over. Let
it stand twenty-four hours. It will be
drinkable in twelve hours or less.
CURRANT, WArER-Put one quart of
red currants and half pint of raspber-
ries, with two quarts of water, over
SOW fire, to draw the juice for half an
hour. They must not poll. Strain
through a hair sieve and add another
quart of water, in which about three
fourths of a pound of sugar has been
boiled to a syrup. Other lruit may be
used in the same way.
CuRRANr V1NEaAR.-Put into large
basin two quarts of black curranta, well
bruised, and one pint of the best Vine
gar. Let it stand three or four days,
and then strain it into an earthen jar,
add 1l-2 pounds of lump sugar; set the
jar in saucepan of cold water and
water and boil for an hour. when cold,
bottle. Its better if kept for year.
Raspberry vinegar may be made in the
same way, but double the quantity of
fruit is added, the second two quarts at
the end OF the first three days.
RASPBERRY Ac1D-Take any quantity of
raspberries, put them into jug, cover
them with water previously calculated
with tartaric acid to the sharpness
lemon juice, let them remain twenty
four hours, then run the liquor through
sieve, taking care not to bruise the
fruit. To each point of the clear LIQUOR
add IL pounds of pounded loaf sugar;
stir it frequently. When the sugar is
quite dissolved, the syrup must he
bottled. The whole process must be
cold. The proportions are twelve
pounds of raspberries, five ounces of
acid, two quarts of water.
GINGER BEER-Pour three gallons of
boiling water on IL pounds Of preserv-
ing sugar, three ounces of bruised ginger,
and four lemons cut in very hin slices.
Let it stand till nearly cold, then add a
dessertspoonfnl of brewers yeast spread
on toast. Let it stand all night, then
strain and bottle. Another way is to
take one pound of sugar, one ounce of
ginger. one-half ounce of carbonate of
soda, one-half ounce of tartaric acid,
and one-quarter ounce of cream ofsartar.
Well pound the ginger, put all in an
earthen vessel, add gallon of water
not quite boiling, let it stand till cold,
then put tablesp oonful of BARN on
toast, and let it stand till the next day.
Bottle it, and lay it down tor two days,
when it will be ready for use."
termination Of Seed Wheat.
DR.. Sturtevant of the N. Y. Expert
mental station has been conducting some
experiments to ascertain what proper
ton of the grains of wheat sown germin-
ate and produce perfect plants. The
grains were counted when sown, and