Lewistown gazette. [volume] (Lewistown, Pa.) 1843-1944, 1858-06-24
THE
A0O9l313323la
From Godey,s Lady,s Book for July

GFrom Godeys Lady's Book for Julyl
Blackberries these as strawber-
ries or currants, either liquid or jam, or jelly.
Blackberry jelly or jam is an excellent med
icine in summer complaints or dysentery to
make it, crush quart of fully ripe black
berries with pound of the best loaf sugar,
put it over gentle fire and cook it until thick
then put to it gill of the best fourth-proof
brandy, stir it awhile over the fire, then put
it in pots.
Blackberry Syup.-Make a simple syrup
of a pound of sugar to each pint of water,
boil it until it is rich and thick, then add to it
as many pints of the expressed juice of ripe
blackberries as there are pounds of sugar
put half a nutmeg grated to each quart of the
syrup; let it boil fifteen or twenty minutes,
then add to it half a gill of fourth-proof
brandy for each quart of syrup; set it by to
become cold, then bottle it for use. table
spoonful for a child or a wineglass for an
adult is a dose.
Blackberry Wiae.-The following is said to
be an excellent receipt for the manufacture of
superior wine from blackberries = Measure
your berries and bruse them, to every gallon
adding one quart of boiling water, Let the
mixture stand twenty four hours, stirring oc-
casionally then strain off the liquor into
cask, to every gallon adding two pounds of
sugar; cork tight, and let stand Gll following
October, and you will have wine ready for
use, without any further straining or boiling,
hot
slnacked under similar influence, before.
Blackberry and Vine C0rdiol--We avail
ourselves Of the kindness Of friend to pub
lish the following excellent receipt for making
cordial. 1t is recommended rs a delightful
beverage, and an infallible specific for diar-
rhoea or ordinary disease Of the bowels To
half a bushel of black berries, we'll mashed,
add quarter of pound of allspice, two
ounces of cinnamon, two ounces of cloves.
Pulverize well, mix, and boil slowly until
properly done; then strain or squeeze the
juice through homespun or flannel, and add
to each pint of the juice one pound of loaf
sugar. Boil again for some time, take it of,
and, while cooling, add half gallon of best
Cognac brandy. Dose, for an adult, half
gill to q gill; for child a teaspoonful or
more, according to age
Ct7rants Preserued.-Take ripe currants,
free from stems weigh them, and take the
same weight Of sugar: put teacup of sugar
to each pound of it; boil the syrup until it is
hot and clear; then turn it over the fruit let
1t remain one night; then set it over the FIRE
and boil gently until they are cooked and
clear; take them into the jars or pots with a
skinner; boil the syrup until rich and thick,
then pour it over the fruit Currants may be
preserved with ten pounds of fruit to seven
of sugar Take the stems from seven pounds
of the currants, and crush and press the juice
from the remaining three pounds put them
into the hot syrup, and boil until thick and
rich put it in pots or jars, and the next day
secure as directed
Red or White Cuyrant Jam-Let the fruit
be very ripe; pick it clean from the stalks
bruise it, and to every pound put three-quar-
ters of pound of loaf sugar; stir it we'll and
boil half an hour, then add the sugar boil
and skim.
Green CHrrant Jam.-Weigh equal portions
Of unripe red curFants and sugar; set the
fruit over the fire, at some distance, with a
small part of the sugar, breaking the fruit
little that the juice may prevent it burning
stir it contishally and let it remain for
quarter of an hour, then add the rest of the
sugar, and boil up for quarter of an hour
longer,