Stir until it boils, add the golden syrup, and, when quite dissolved, strain the whole into a cask. Method.-Boil the bark in 3 or 4 pints of water, and, when considerably reduced, strain and boil rapidly until the liquor is as thick as treacle. Boil up the water in a saucepan, put in the coffee, and bring to boiling point. Strain the juice, measure it, put it into a preserving pan or stewpan (preferably an enamelled one), and boil gently for 20 minutes, skimming carefully meanwhile. Pour a little brandy into each over a spoon, set fire to it, and when the spirit is partly consumed, the flame should be blown out, and the coffee drunk immediately. Turn the whole into an earthenware vessel, let it remain undisturbed until cool, then stir in the yeast; if compressed yeast is used it must previously be mixed smoothly with a little warm water. When water is very hard a tiny pinch of carbonate of soda may be put into the teapot with the tea, but it must be used very sparingly, otherwise it may impart a very unpleasant taste to the beverage.

Method.-Prepare the fruit as directed in the preceding recipe, put it into a preserving pan with 2 gallons of cold water and half the kernels and boil gently for about 1 hour. Meanwhile boil the hops, pimento and ginger in 6 quarts of water for 20 minutes, then strain it on to the bark extract. To each pint of syrup add a small glass of brandy, let the whole become quite cold, then bottle for use. Ingredients.-1 pint bottle of pale ale, 1 pint of white wine, ¼ of a pint of syrup, No. 2599, 1 or 2 sprigs of mint, 1 small slice of toast, ¼ of a teaspoonful of grated nutmeg. Method.-Mix the ale, wine and syrup together. At the end of 6 months draw off the wine into bottles, cork them closely, store in a cool, dry place for about 12 months, and the wine will be then ready for use. Allow it to remain covered until the following day, pour into dry bottles, to each one add a lump of sugar, and cork closely.

Allow the cask to remain for 12 months in a cool, dry place, when the wine will be ready for use. Store in a cool, dry place for about 6 months, when the wine should be ready for use. Method.-Remove the stones, place the fruit in a large jar, and stand the jar in a saucepan containing boiling water. Method.-Put the cider into a cask it will about ¾ fill, add the sugar, and stir occasionally with a piece of wood or cane until the sugar is quite dissolved; at the end of 48 hours put in the bung, and place a small vent peg near the top of the cask. Method.-Tie the coffee loosely in a piece of strong muslin. This beverage is merely strong black coffee to which hot milk is added, generally in the proportion of 2 or 3 parts milk to 1 part coffee. This method is suitable for making large quantities of the beverage. Method.-Place the fruit, sugar and water in a large jar with a close-fitting cover, stand the jar in a saucepan of boiling water, and cook gently for 2 hours. Ingredients.-3 or 4 large apples, 1 pint of cider, sugar to taste, crushed ice.

Method.-Slice the apples, without paring, barely cover them with boiling water, and let the water stand covered until cold. Now draw the pan aside, cover closely, and allow the coffee to remain undisturbed for 10 minutes. These factors include: ambient temperature of the location, average time the spa is set to run per month, the temperature the spa is set to maintain, and whether a spa cover is used. For those who suffer from lower back pain, joint stress, arthritis, sore muscles, or fibromyalgia, an inground spa can help relieve pain and soreness. The cracks and holes that develop in your flooring can cause them to trap heat and can cause you to lose your heating system in very tight spaces. Use a soldering iron and heat shrink tubing for good results. One good teaspoonful of tea will be found sufficient for two small cups, if made with boiling water and allowed to stand 3 or 4 minutes; longer than this it should never be allowed to stand. The delicate flavour of the tea may be preserved, and injurious effects avoided by pouring the tea, after it has stood 3 or 4 minutes, into a clean teapot which has been previously heated.