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To make 20 gallons, boil 6 ounces of ginger root bruised, 1/4 lb. cream-tartar for 20 or 30 minutes in 2 or 3 gallons of water; this will be strained into 13 lbs. of coffer sugar on which you have put 1 oz. oil of lemon and six good lemons all squeezed up together, having warm water enough to make the whole 20 gallons, just so you can hold your hand in it without burning, or some 70 degrees of heat; put in 1-1/2 pint hops or brewer's yeast worked into paste as for cider, with 5 or 6 oz. of flower; let it work over night, then strain and bottle for use.
Drat all tea-parties! say I. I was never comfortable at one in my life. If you'd give me my choice between going to a tea-party and picking potato-bugs off the vines all alone on a hot summer day, I shouldn't hesitate a moment between the two. I should choose the bugs; and I can't say I fancy potato-bugs, either. On Wednesday I nearly killed an old lady, putting up tartar-emetic for cream-tartar.
Stir in sufficient quantity of graham flour to make a stiff batter, put in mould and let rise till quite light and then bake in moderate oven one hour. From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President, Board of Lady Managers. Mix a dough nearly as you would for cream-tartar biscuits, only put considerable shortening in. Whipped cream over the top makes it very nice.
There was aunt Annie, too, in the prettiest blue-sprigged, white cambric, standing in her door watching for them; and she was so surprised and delighted to see Willy, and they had tea right away, and there were berries and cream, and cream-tartar biscuits and frosted cake. Uncle Frank, Willy thought, was going to be the nicest uncle he had.
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