New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-06-10
| E!0LD LSleHkl1N--~-]
COOLING SUMMER BEVERAGES.

our grandmothers were experts !" oie"e GA
sorts of cooling summer beverages. distilled from
luscious fruits or from sweet barks ana ROOFS.
These took the place Of the vulgar soda -water OF
the market and the various temperance beers now
concocted Of doubtful ingredients
Among the most delightful of all these lucent
svruos" WAS that made from blackcap raspberries
ard the purest cider vinegar Strictly speaking
this f. the only shrub" worth making. Straw
berries are acid enough in themselves and Of too
evonesccnt n flavor to be used with vinegar though
they make a superior plain syrup to mix with soda
water or with plain ice-water
BLACKBERRY SHRUB
Blackberry shrub Is n disappointment, because 1t
suggests raspberry shrub. but is inferior 10 II.
Blackberries especially the great. luscious dew
berries that grow wild en- low vines amid the daisies
and clover make an unsurpassed cordial.
Old New England housekeepers brewed an ever
to-be-remem5ered spced wine from the mountain
blackberry ~
RASPBERRY SHRUB.
Raspberrv shrub possesses the advantage Of being
easily made Select about twelve quarts OF the
iuiciest plumpest blackcap rasrberrles. Put them
in a large stone Jar. or huge yellow bowl ana pour
over them enough pure cider vinegar to reach as
far as the berries, but no more II the vinegar Is
TOO acid little less will suffice. Let the berries
soak in the vinegar for thr;y-six hours. Lay Il
coarse muslin srainer in coander, over stone
lar and din the vinegar and raspberres into II.
MASKING the berries n little TO extract all their
Juice Measure the liquid and put It over the fire in
porcelan-ned or aluminium Kettle when II
boils add n pound OF loaf sugar for every pint. and
let the whole boil for ten minutes; then bottle and
seal Use about two tablespoonful OF the syrup in
a glass Of water. Add about two tablespoonfuls or
crushed ice stir it. and serve T. with the most
delicate white sponge cake with simple waters.
STRAWBERRY SYRUP.
no mad ~
richly favored berries and sugar. Allow about
seven pounds Of fruit and five and quarter of
sugar Pick the berries over carefully. DO not
wash them unless absolutely necessary. and let
them be as fresh from the vines as possible. Mix
half the sugar with the berries in stone jar.
nashing the berries little. Let them heat slowly
at the back of the stove for half an hour but do
not let them boil. Strain them through a coarse
s;raner. but one fine enough 10 strain the seeds
Put this juice the fire. and add the remainder
of the sugar. Heat the syrup to 2o) degrees Fahr-
enheit and et 1t remain at this temperature for
one hour II should be remembered that this Is
almost the boiling point IT Is necessary to measure
the temperature. as the syrup VIII not be properly
T. j. allowed 10 boil il loscs flavor. Stcrize the
cans by allowing them to stand. completely COW
nportant that the covers Of the cans be soaked
the cans, but it is not necessary or desirable 10
soak rubber rinSS II used. as they do not come III
contact with the syruP ag2rt onst ,ba S III
the glass with plain soda-water. taken from
svphon which has been on the ice. or else I'LL the
glass with ordinary drinking water. adding, little
may also be added. in either case
BLACKBERRY WINE.
II you wish to recall old colonial days. when
graudmotlArs brewed blackberry wine rich with
cinnamon and other spices from the Indies. select
for the purpose the and ripest dewberries
a species OF blackberry which almost rivals the
strawberry in It's claim TO be the best berry God
ever made Heat the blackberr!es a little. and
mash and strain them. extracting all the Juice.
To a gallon Of Juice add a quart OF water. and TO
every gallon OF the mixture add three and half
pounds OF sugar. Let the whole stand twelve
hours then put 1t In a clean stone Jar. with half
an ounce OF cream OF tartar and a gill Of brandy
to every gallon Let it ferment long as II will.
simply covering the jar loosely. 1t may take three
to have stopped fermentng. add another gin Of
the wine Is or b spi Sd and md wa GG y, TO
' ut6 psse Of sup stick OF Tee four
cloves about four aspice berries and a grating OF
H waar for Hs sn minutes STIR in "s ~
sugar and strain the vine INTO glass protect
the glass from any danger CT breaking by putting
a silver spoon In H.
PINEAPPLE CORDIAL.
The most delicious cordials are distilled from
sgar-loaf pnea pples. and also from peaches. Peel
and cut the pneapples In small pieces. or chop
the cores left after making preserves. Put the
fruit. with its juice. In porceian-lned Kettle
and add enough warm water to NIL the spaces be-
tween the pieces. Let the pineapple simmer until
il is thoroughly cooked then strain 1t. pressing out
an the juice from the pulp. Allow about half "a
round OF sugar to pint OF the liquid. Let the
svrup thus formed boil for ten minutes then add
an equal quantity Of the best cooking brandy
bottle the cordial and keep II six months before
using It. Make peach cordias in the same way
using fine White Heath peaches; and adding one
quarter OF the blanched kernels, cut into thin
strips Serve these cordals In the tiny glasses
that come for the purpose. with Ice cream and dell
cate cakes or waters.