The bubbling and loud hissing urn, Throws up a steaming column; and the cups That cheer, but not inebriate, wait on each; So let us welcome peaceful evening in.

- Cowper.

Tea

When the water in the tea-kettle begins to boil, have ready a tin tea-steeper; pour into the tea-steeper just a very little of the boiling water, and then put in tea, allowing one tea-spoonful of tea to each person. Pour over this boiling water until the steeper is a little more than half full; cover tightly and let it stand where it will keep hot, but not to boil. Let the tea infuse for 10 or 15 minutes, and then pour into the tea urn, adding more boiling water, in the proportion of one cup of water for every tea-spoonful of dry tea which has been infused. Have boiling water in a water-pot, and weaken each cup of tea as desired. Do not use water that has boiled long. Spring water is best for tea, and filtered water next best.

Tea A La Russe

Pare and slice fresh, juicy lemons; lay a piece in the bottom of each cup, sprinkle with white sugar, and pour hot, strong tea over. Or the lemon may be sent around in slices with the peel on. No cream is used.

Roasting Coffee

This process should be carefully watched and superintended. The quality and flavor of the coffee depends largely upon the method of roasting. When the berry crackles and becomes crisp, it is sufficiently roasted. Just as soon as it is taken from the roaster, it should be placed in several thicknesses of flannel to preserve the oil and aroma. When cool, place it in an air-tight cannister.

Cream Nectar

2 1/2 lbs. of white sugar, one-eighth lb. of tartaric acid, both dissolved in 1 qt. of hot water; when cold, add the beaten whites of 3 eggs, stirring well; bottle for use. Put 2 large spoonfuls of this syrup in a glass of cold water, and stir in it one-fourth of a spoonful of bicarbonate of soda. Any flavor can be put in the syrup. An excellent drink for summer.

Raspberry Acid

Dissolve 5 oz. of tartaric acid in 2 qts. of water; pour it upon 12 lbs. of red raspberries in a large bowl; let it stand 24 hours; strain it without pressing: to 1 pt. of this liquor add 1 1/2 lbs. of white sugar; stir until dissolved. Bottle, but do not cook for several days, when it is ready for use. Two or three table-spoonfuls in a glass of ice water will make a delicious beverage.

Raspberry Vinegar

To 4 qts. red raspberries, put enough vinegar to cover, and let them stand 24 hours; scald and strain; add 1 lb. of sugar to 1 pt. of juice; boil it 20 minutes, and bottle; it is then ready to use and will keep for years. To one glass of water add a great spoonful. It is much relished by the sick. Very nice.

Blackberry Syrup

To 1 pt. of juice, put 1 lb. of white sugar, one-half oz. of powdered cinnamon, one-fourth oz. mace, and 2 tea-spoonfuls cloves; boil all together for 15 minutes, then strain the syrup, and add to each pint a glass of French brandy.

Red Currant Wine

For every gallon of water take 1 gallon of currants off the stalks, bruise well and let them stand over night. Next morning mash them well with your hands and strain through a hair sieve. To every gallon of the liquor add 4 lbs. of sugar. Rinse the cask well with brandy, and strain the liquor again when putting in, by which you will see whether the sugar is dissolved. Lay the bung lightly on, and stop it up in 10 days.