Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1858-06-16
CHERRIES.

CHERRIES spRESERvED.-Take fine large cher
ries, not very ripe; take off the stems, and take
out the stones save whatever juice runs from
them take an equal weight of white sugar ;
make the syrup Of u teacup of water Tor each
Mound; set it over tic iirc until it Ii dissolved,
and boiling hot; then pat in tic juice and caer-
rics l.ol them gently until clear throughout ;
, take them from the syrup with skinner, and
spread them OIL flat dishes to cool let the
syrup boil until it is rich, and quite thick set
it to cool and settle; take the fruit into jars %!
pots, and pour the syrup carefully over; let
them remain open until the next day then
cover us directed Sweet cherries are improved
By the addition Of pint Of red currant.juicc,
anil hall pound Of sugar to it, for four "r five
pounds oi cherries.
To DaY CnraKlKs.-T tic stems al'
stones from ripe cherries spread them on Hat
dishes, AMI dry them in the hot sun or warm
oven pour whatever Juice may have iun from
them, ! little at time, over them; stir thenl
about, that they may dry evenly. When they
are perfectly dry. line boxes or jars with white
pai,rr. aud pack them clo:e in layers; strew a
little lr''w., sugar, and fold tic paper over. and
krey. item in dry place or put lhrm in mus
lin ',:>, a:.! hlng tn m in an AIRY place.
f.. iiai misunderstanding s.naetl the de,
-i,rnl quantity ui good cherries: PVT l:onn'
alr, Il quarter Of line sugar to every pound
beat AMI sit it over tie cherries, and let them
! sta,rl al night. Take thcul out of tue sugar
! and Ia c,.ry pould of sugar put two epoonlul'
Of water. iiuii and skim i well, and then put
in tic cherries: bril the sugar over them, and
n.:At morning strain them, aud to every pound
vr .,r,Ip put luf pound more sugar boil il
till il Is little thicker, then put in the cherries
| and let them boil gently. The next day strain
them put thcn in stove, and turn them every
dav till they are dry.
, CHERRY Observation-Disclosures, bruised, 25 gal
Ions sugar, 80 pounds; cloves, cassia, each !!
ounce; spirit (Sj up.) co gallons; bitter al
mundS, bruised, > ounces. Dissolve the sugar
in little water, and then put the whole into a
eaSk and macerate for three months, occasional
ly stirring.
CHERRY WiSE-Watcr, 10 gallons; fruit,
bruised, 10 gallons; sugar, % pounds; cherry
stones, hruiSeI, = pounds; honey, 5 rolnlS
Boil aH'l icr:aent, then add spirit, galoa rcd
tartar, Il ounces; cariamon', bruised, | ounce.
CHERRY SuRun.-Pick and Stone sufficient
quantity Of ripe Morcllo cherries or othcr red
i cherries Of the best and most inicy description
put item with all their juice into j stone jar
and set it, closely covered, into deep kettle nI
boiling water keep it boiling bard for 4 quar-
tcp ii hour; then pour the cherries into Il bag
and strait; atnl press out all the juice; allow a
po;,nd Of s!lslr 10 u quart Of the juice, toll
item together ten minutes in Q preserving ket-
tle sk;mming iEcm well, and when ccld bottle
the LIQUID and seal the cork. BY first putting
| :iil Of brandy into each bottle it will keep
during the summer 1t is delicious mixed with
water.
CHERRY CoRD!AL-Takc bushel Of fine
ripe Mvrcslo cherries, TO which add other sweet
Juicy cherries. il you have them, stono them,
put them into clean wooden vessel and mash
thsm with maet or beetle; then boil them
about fire inmates anil strain out the juice. To
each quart Of juice allow quart OF water, !:
'Eound Of sugar, and quar-. Of brandy. Boil
IN the water before you mix it with the juice,
two ounces cf cloves, and four ounces Of cinna-
mon, then strain cut the spice. Put the mix
ture into a stone jug, or t'cmohn, AMI cork il
tightly. Bottle it of in two or three months.
CHERRY BorNcE+rake two pcckS of cher
reS stone the cherries and crack the stones
put the cherries and cracked stones into deini-
John with three pounls Of loaf sugar, slightly
pounded or beaten. Pour in TWO gallons ol
double recliiiei wEi>key; cork the deiuii
and in six months the Cherry Bounce will lie
Git to pour off and bottle for use; but the older
it is, tho better.
RnraARB JAM-.lio;l gently together for
tLrcc hours an equal weight Of fine sugar and
rlubaIb stalks, with the jini"c end grated rind
oi lemon 20 each pound Of the irni'. When
the true flavor Dr tic riIihar, is ln;lch liked,
the lcnua-pcrl >llould he emitted. \ scr.r
good jam !;iay be made with six ou:;:c' less Of
S!lear 10 the rn.I"i, l!y boiling the rlIn,ari,
gently EDr an hour before il is added.
Ia p#Y pLrM<.-SpiiL ripe pirns. lake the
stones from them, and lay thrm un plates "r