Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1884-07-04
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summer styles In Infant Wear-sbocs
Armlcts ana Afghans

summer styles In Infant Wear-Shocs
Armlcts and Afghans.
Very long dresses are out of fashion
for infants 1t has been found that so
much weight about the little body is I'M
healthful and often causes deformity.
White dresses are made to reach twelve
inches below the feet and are loose about
the waist, fastening on to yoke. The
neck is cut rather low and the sleeves
come only to the elbow. Null is a favor
ite material for these dresses, and Valen-
ciennes lace is used for both insertion and
edging.
Linen is used for underclothing, with
little edgings of fine lace. The little
shirts are not starched, but lap over with
a rever and are held by safety pins.
Flannel skirts are made of pure white
flannel, and do not fold up over the feet.
This practice of tying the little feet up in
hot flannel has gone out of practice. The
active infant wants kicking room, and it
makes him restless and peevish when he
does not have it.
made out of white iceland wool in the
star stitch.
White dresses are the only kinl flsh-
Coral aimlets and necklaces are again
fashionable.
Little white satin shoes are worn for
best by babies over one, with white silk
socks.
Pretty afghans are made out of cream
white cashmere, embroidered in design
of daisies and roses in silk floss or linen.
They will wash nicely when little am
monia is put in the water.
Willow carriages with revolving para
sol tops and run with blue or cherry rib
bons are in fashion. Some of them come
IN designs of shoes, canoes and cradles.
A novelty for babies going to the coun-
try is hammock-cradle with a mosquito
netting attachment.
Summer Beverages. There is nothing
more refreshing in hot weather than a
cooling drink Nature demands and
should have more liquid than in winter,
to supply the moisture that is lost by
evaporation and while quantity of ice
water taken when one is heated by exer-
else is injurious, a moderate amount of
some palatable fluid is positively beneti-
cial. The following receipts have been
tested many times and may be relied upon
as trustworthy guides. Some of the bev-
erages described are very suitable for
small evening parties when it is not con-
venient to provide coffee, aud wine is in
&C II 'ssible.
Boston Cream. Put into preserving
bottle five quarts of water and four
pounds of granulated sugar let it come
to brisk boil when cool add four ounces
of tartaric acid, and one ounce or two
tablespoonfuls of essence of lemon when
perfectly cold, stir in the whites of six
eggs beaten to stiff froth, and bottle the
mixture for use. Three tablespoonfuls of
the cream is sufficient for glass of wa
ter add II small pinch of carbonate of
soda to each to make it foam.
Strawberry or raspberry acld-Take
two and half ounces OF citric acid
sprinkle it over six quarts of the fruit.
add one pint of water, and let the mix
ture stand for twenty-four hours pour
off the liquid slowly, aud to each pint add
one aud n half pounds of white sugar
Stir every day for week, until the sugar
is dissolved, then bottle, but do not cork
for day or two.
Raspberry vinegar-Put the quantity
Of raspbeir1es to be used in an earthen
vessel, aud cover them with good cider
Vinegar let them stand one night, then
squeeze them in Il stout clOth--a coarse
kitchen towel answers admirably to
each pint of juice add one pound OF white
sugar let it boil for five minutes after il
comes TO the boiling point (if boiled too
long ii is apt to ielly) skim, bottle aud
seal tightly.
Lemon syrup-put in Il preserving
tie three pounds Of white sugar, cover
with ono quart of water, and let it boil
until 1t is IA clear syrup, stirring frequent
ly when cool, add one ounce of citrc
acid aud two teaspoonfulscf oil of lemon ;
bottle Immediately.
Ginger beer-Take an ounce and half
of root ginger, bruise it, and put it in a
presel lng-bottle add three lemons
sliced, one handful of hops, and two
quart is of cold water let the mixture boil
slowly for two hours. While tits boiling,
put in larger jar three pounds of sugar,
one ounce of cream of tartar, ten quarts
of lukewalm water, one cup of yeast, and
the whites Of three eggss. Pour the hot
liquid over this, and let it stand for day
before bottling fasten the corks securely
with strings.
Hop beer-Put three gallons of water
into bell-metel or porcelaiu-lined pre-
serving Kettle add two nandfuls OF hops !;
after boiling for half an hour, put in one
cup of wheat bran and one quart of mo-
lasses let it boil for fifteen minutes long
er when it is milkwarm add one tea
spoonful of light yeast. Set the mixture
in warm place to ferment for day and
night, after which it may be bottled Sc
cure the corks with wire or string, and
lay the bottles on the side in cool
place.
Mead-Boil well together three pounds
of sugar and one quart of water when
cool, add one ounce of tartaric acid, and
vanilla to taste. 1t is ready for use at
once if it is to be kept, bottle and cork
securely. When used put three table.
spoonfuls in tumbler, add quarter of
teaspoonful of bicarbonate of soda, and
fill the glass with ice-water.