Cheraw gazette and Pee Dee farmer. [volume] (Cheraw S.C.) 1838-1839, 1839-08-16

StdtOTd co., va, Juy Aooo'
The editor oflhe Yankee Farmer, who
ought to be good authority on such SUD-
iects, says: "The following is an easy
and wholesome method to make preserves
aud iellles without using brass or tin, or any
other poisonous utensil. Currants, straw.
berries. blackberries, raspberries, cranber:
ries or damsons may be preserved IN the
same way.
To make Jsuy.-Take peck Of cur.
rants on the stem or strings, wash them
thoroughly and let them seti large wood.
en- bowl or tray to drain; next day put them
on common dinner plates and set them in
the oven as soon as the -four bread is taken
out :: in an hour or two they will be scalded
through, take them out and separate the
iuice from the skins and seeds by straining
Them through clean coarse cloth, then re-
turn the juice into the plates and set them
Immediately in the oven TO dry away. Have
as many plates as the oven will hold, for the
smaller the quantity of juice on plate, the
sooner it will be thick enoug b to add the
sugar. Let the juice dry away until Il ss
about as thick as Enolasses, which porhfPs'
will not be Till the oven is cod. When the
Juice is sufficiently thick. put into large
pitcher and add, as many pounds o. sugar.
as you had pounds ofcurrant juice before It
was dried away {; then set the pitcher Into
an iron dinner pot, with water enough 10
reach half way up the pitcher cover the
pitcher with saucer, and the pot with the
Dot lid or cover put it over the fire and
let i, boil till the jelly is thoroughly scalded ;
il must be taken off the fire. t1.fs ->,szsss
times and -stirred with large silver spoon
or clean wooden stick; when Thoroughly
scalded take it off, and when it is cold, Gov.
er it close and keep it in dry cool place.
"To prepare Preserues.-Wash the fruit
and let it drain dry. Then set it on plates in
pretty warm oven, (afer the -four bread
is drawn out it will be abou! the right heat)
let it set about an hour or two, so as to be
scalded through, take it out and pour it OF,
and return the juice tu the oven to dry
away; when it is as thick as molasses add 1t
to the fruit from which it was taken, and put
it into stone or earthen preserving pot ;
add as many pounds of sugar as you had
Of fruit before it was put into the oven,
then place the pot in kettle Of water, cover
the Pot with plate, and set the water to
boiling after they are well scalded, take
them off and set them in dry, cool place.
They may be made with molasesses in.
stead of sugar, only the molasses must be
boiled till it is as thick as it can be, or as
thick as you would boil it for candy.
Strawberries make one Of the most
wholesome preserves, equal almost to the
Guaver, and by this method of preserving,
are entirely safe from the deleterious effects,
of poisonous metals, as brass or tin kettles"
BLAcKBERRY sYRUP.-We are indebted
to friend for the following receipt for max
ing blackberry Syrrup.-This syrup is said
to be almost specific for the summer com.
plant. In 1882, it was successful in more
than one case Of cholera.
Toe quarts Of juice Of blackberries, add
ID. loaf sugar,
1oz. nutmegs, J OF. cinnamon, pulverized
J or. cloves, i OF. alspice, do.
Boil all together for short time, and
when cold, add pint of fourth proofbraudy.
From a tea.spoonful to a wine lass, &C.
cording to the age ofthe patient, till relieved,
Is to be given.
To PRESERVE CuRRANTs.-Gather them
when green and separate them from the
stems then put them into junk bottles,
cork the bottles closely and put them in
cool cellar. Currants may be kept fresh
and green in this manner year, and will
make excellent pies in the winter and spring.
CuRRANr JAM, black, red or white--Let
the frui; be very ripe, pick it clean from the
stalks, bruise it, and to every pound put 3-4
lb Of loaf sugar stir it well and boil half
an hour.