Iced tea and coffee are delicious beverages. Tea, when it is to be thus used, is best if steeped for a few hours in cold water, having it strong enough to be weakened with ice water when it is served. Or, if hot water is used, it should be steeped but a short time, and then be poured off the leaves; otherwise it will have a rank flavor. Iced tea is usually preferred without cream. Coffee is very nice if cream is added when it is hot, and then it is cooled and iced. Sugar may be added also when it is hot, if the taste of those who are to drink it is well understood; but too much sugar will spoil the coffee for many persons.

Milk Lemonade

Dissolve three-quarters of a pound of loaf sugar in one pint of boiling water, and mix with them one gill of lemon juice and one gill of sherry; then add three gills of cold milk. Stir the whole well together, and strain it.

Blackberry Cordial

Ripest berries; mash, put in a linen bag, squeeze out the juice; one pound of the best loaf sugar to every quart of juice; put in a preserving sauce-pan, and, when melted, set on the fire and boil to a thin jelly; when cold, to every quart of juice allow a quart of brandy; stir well and bottle. Ready for use at once.

Barley Water

Wipe very clean, by rolling it in a soft cloth, two tablespoon-fuls of pearl barley; put it into a quart jug, with a lump or two of sugar and a grain or two of salt; fill up the jug with boiling water, and keep the mixture gently stirred for some minutes; then cover it down and let it stand until perfectly cold. In twelve hours, or less, it would be fit for use. After the barley water has been poured off once, the jug may be filled with boiling water a second time, and even a third time with advantage. If not unpalatable to the invalid, a strip of lemon peel, cut thin, may be added. A glass of calf's-feet jelly is a great improvement.