GRAPE JUICE NO. 2.—­Take grapes of the best quality, picked fresh from the vines.  Wash well after stripping from the stems, rejecting any imperfect fruit.  Put them in a porcelain or granite fruit kettle with one pint of water to every three quarts of grapes, heat to boiling, and cook slowly for fifteen minutes or longer, skimming as needed.  Turn off the juice and carefully filter it through a jelly bag, putting the seeds and skins into a separate bag to drain, as the juice from them will be less clear.  Heat again to boiling, add one cupful of hot sugar to each quart of juice, and seal in sterilized cans or bottles.  The juice from the skins and seeds should be canned separately.

ANOTHER METHOD.—­Wash the grapes, and express the juice without scalding the fruit.  Strain the juice three or four times through muslin or cheese cloth, allowing it to stand and settle for some time between each filtering.  To every three pints of juice add one of water and two cupfuls of sugar.  Heat to boiling, and keep at that temperature for fifteen minutes, skim carefully, and bottle while at boiling heat.  Set away in a cool, dark place.

FRUIT SYRUP.—­Prepare the juice expressed from strawberries, raspberries, currants, or grapes, as directed above for fruit juices.  After it has come to a boil, add one pound of sugar to every quart of juice.  Seal in pint cans.  It may be diluted with water to form a pleasing beverage, and is especially useful in flavoring puddings and sauces.

CURRANT SYRUP.—­Boil together a pint of pure currant juice and one half pound of best white sugar for ten minutes, and can or bottle while at boiling temperature.  One or two spoonfuls of the syrup in a glass of water makes a most refreshing drink.  Two parts currants and one of red raspberries may be used in place of all currants, if preferred.

ORANGE SYRUP.—­Select ripe and thin-skinned fruit.  To every pint of the juice add one pound of sugar, the juice of one lemon, and a little of the grated rind.  Boil for fifteen minutes, removing all scum as it rises.  If the syrup is not clear, strain through a piece of cheese cloth, and reheat.  Can and seal while boiling hot.

LEMON SYRUP.—­Grate the yellow portion of the rind of six lemons, and mix with three pounds of best granulated white sugar.  Add one quart of water and boil until it thickens.  Strain, add the juice of the six lemons, carefully leaving out the pulp and seeds; boil ten minutes, and bottle.  Diluted with two thirds cold water, it forms a delicious and quickly prepared lemonade.

LEMON SYRUP NO. 2.—­To every pint of lemon juice add one pound of sugar; boil, skim, and seal in cans like fruit.

BLACKBERRY SYRUP.—­Crush fresh, well-ripened blackberries, and add to them one fourth as much boiling water as berries; let them stand for twenty-four hours, stirring frequently.  Strain, add a cup of sugar to each quart of juice, boil slowly for fifteen minutes, and can.