The times., 1897-05-16
LONG DRINKS FOR BIcycLERs,
Cool Draughts That Refresh Tired
Riders During the Hot Days.

Cool Draughts That Refresh Tired
Riders During the Hot Days.
Those who know anything at all of wheel
ing realize how imperative is the desire
.or long drink" after even a eompara-
lively short ride Men who are accus-
toned to take nips, ''pick-Ine-ups,' and
other spurs to poor, Jaded humanity, ae-
knowledge frankly that when the natural
thirst created by their ride is to be
quenched. none of these periIous friends
appeal to them. Even beer, except OF the
very lightest. is too heavy Should these
drinks however. satisfy for the moment,
0here is the return ride TO be considered,
and for that the head must be clear and
the nerves steady. 1t is just here that the
thoughtful, common-sense house wife viii
perceive her power Not only viii she seek
for every refreshing and delicious drink
that old-fashioned housekeepcrs were IA
nous for, but she will arm herself with
the inexpensive, but invaluable appliances
to aid her in her concoctioas that may
now be icund in tie market
The glass preserving jar S Indispensable
IN saving the juices of the various fruits
that viii soon be coming to market in be
wiidering confusion, these juices may be
some cases tablespoonful will inake a
generous aud rich pitcherful with the addi-
tion OF water Wholesale druggists have
been doing this very thing for years, and
the syrupS they manufacture when fruit
is cheap are sold at enormous profit
Another indispensa bic is a fruit press
The first cost is small, and, with care.
they will last for years For expert
fnentine, there is a small arrangement
that costs but 20 cents, but, as this is
made of Tin, the juice must not remain
landing N it or ii will discolor. The
fruit press proper costs $3.50, but sooB
pays for itself, both in the saving of fruit
and labor
While in a house furnishing store, be-
fore whose destinations even the mill
liners showcase cannot hold its own,
the reader is counseled to look about
with the long drink in mind. The
sioping mug or tumbler, narrow at the
bottom and widening out in a most in
yiting way a the top, holding never less
than half a pint; how this enhances the
refreshment of the draught While pre-
serving is going on, let this be kept IL
mind. and be provided for, for it is be
coming Il necessity in almost every house
hold A word to the wise is sufficient
Tamarlnds are in season throughout the
year, but are best in May and June Not
only are they cooling, but are nutritious
and wholesome for children, as weS as
their elders If the water is colored with
some of the fruit jucies it's appearance Is
much improved. Dissolve two Tablespoon
fuls of taruarind pulp in q pint OF rather
hot water, cover, when cold. strain. wash
ing the pulp with the back OF a spoon,
sweeten, strain again through fine sieve,
add chopped ice, and it is ready for use.
Tamarind whey is also ever good, and is
made by disSolving two tabieSpoOnFnls
OF the pulp in pint OF milk, and sJraiRing
and sweeting To taste Another whole
some drink and an excellent head eIesrrr''
is homemade orange phosphate. Keep
a bottle of phosphate by 4 good maker at
hand, add a tablespoonful Of this to the
juice of an orange, flavor with orange
water, sweeten to taste, and fill up the
glass from a syphon OF soda water Just
taken from the ice The famous English
demon squash is made by squeezing the
whOieor half a leinonin tumbler, sweeten-
ing and filling up from an ice cold sypHon:
it is very refreshing.
Homemade wines are becoming popular
once more. andthcreis none more deserved
ly so than elder flower and eIderbeTry,
and although these last named are not
displayed in the market, they may be bad
if ordered. In many suburbs and country
places they may be gather wild IN
abundance.
Mix together half pint OF elder flowers,
four pounds OF sugar and a cake OF COM
pressed yeast; put in a small cask, stir
every morning for week, then cork the
bung and il viii be ready to bottle in six
weeks
Elderherry wine-Upon every four quarts
ofbcrries stripped from the stem, pour three
quarts of boiling water, press down well and
let stand over night in a stone jar Strain
in the morning and press out the remaining
juice: allow three pounds of sugar, pound
of raisins and whole ginger co taste for
every gallon Of juice: boil gently for twenty |
minutes, kim and when tepid add a cake |
Of compressed yeast, put in dry, sweet |
cask, which must be filled. When tn ere is |
no longer any signs of fermentation paste |
stiff brown paper over the bUng hole. |
This may be used In six weeks, but will |
keep any length of time