Raspberry Syrup

Fill a 1/2-gallon fruit-jar with ripe red raspberries, pour over them good cider vinegar; cover tightly, and set away in a cool, dark place for a week. Put on the fire and let come to a scalding point, strain through a jelly bag; to the juice add pint for pint of sugar. Boil gently about 20 minutes, skimming constantly. Bottle, seal, and keep in a cool place. Add a wineglassful to a glass of iced water. It is excellent.

Lemon Syrup

Boil until clear 1 pint lemon juice, strained, and 3 lbs. loaf sugar, stirring constantly, and add 1/4 pint water to prevent its being too thicko The juice of a dozen lemons will give about a pint.