Civilian & telegraph. [volume] (Cumberland, Md.) 1859-1875, 1859-08-04
Useful ReceiDts.

BLAcKDERRIEs.-Now that the season for
this fruit is at hand, and they will be plen-
tifu, we give the following receipts for their
preservation, &c, from the Lady's Book, for
August, just received:
BlachJcrries. Preserve these as strawber-
ries or currants, either liquid, or jam, or jel-
ly.-Backberry jelly or jam is an excellent
medicine in summer complaints or dysente-
ry. 10 make it, crush quart of fully ripe
blackberrics with pound of the best loaf
sugar put it over gentle fire, and cook it
until thick; then put to it a gill of the best
fourth-proof brandy; stir 1t awhile over the
fire, then put it in pots.
blackberry Syrup.-Make 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 expressed Juice of black
berries as there are pounds of sugar; pu.
half a nutmeg grated to each quart Of tho
syrup; let it boil fifteen or twenty minutes,
then add 10 it halfa gill of fourth proof BRAN
dy for each quart Of syrup set it by to be-
come cold then bottle it for use 4 table
spoonful for child or wiueglass for an a.
dult is dose.
Blackberry |Rne.-The following is said to
be an excellent receipt for the manufacture
Of superior wine from black berries: Meas
ure your berries and bruise them, to every
gallon adding one quart Of boiling water;
let the mixture stand twenty-four hours, stir
ring occasionally; then strain off the lia 1or
into a cask, to every gallon adding 2 pounds
Of sugar cork tight, and let stand till foil
owing October, and you will have wine ready
for Use, without any further strainng or boil
ing, that will make lips smack as they never
smacked under similar influence. before.
| Blackberry Cordial.-We avail ourselves OF
the kindness Of friend to publish the fol-
lowing excellent receipt for making cordial.
1t is recommended as delightful beverage,
and an in)alli6te specific for tliarrhea or or
dinary diseaseoft the bowels;-
! Rece,pt--To half a bushel Of blackberriee,
well mashed, add quarter of pound of all
| spice. two ounces Of cinnamon, two ounces
of cloves pulverize well, mix. and boil slow
| y until properly done then strain or squeeze
the juice through homespun flannel, add to
each pint of the juice one pound of loaf-su-
gar boil again for some time, take it of, and
while cooling, add half gallon of best Cog
nae brandy. Dose--For an adult, half gill
to gill for child, a tcaspoouful or more,
according to age.
And here is another:
BLACKBERRY WIxE.--To make a wine e.
quail in valne as family medicine to Port,
take ripe blackbcrres or dewberrics and press
them, let the juice stand thrty-six hours to
ierment, skim off what ever rises to the top,
then to every gallon of the juice add quart
of water aud three pounds of sugar, drown
sugar will do) let this stand in open vessels
for twenty-four hours, skim and strain it,
then barrel it until March, when it should bs
CAREFUL racked off and bottled
Blackberry cordial is made by adding ous
pound of white sugar to three pounds Of rips
blackberrics, allowing them to stand for IL
hours, then pressing out the juice straiuing
it, adding one third part of spirit, and put
ting teaspoonful of finely powdered allspics
in every quart Of the cordial, it is at once fit
| for use.
| This wine and cordial are very valuable
medicines in the treatment Of weakness Of
the stomach and bowels, and are especially
valuable in tho summer complaints Of chill
dren.
SPONGE BIscUIr.-One pint yeast. one
quart sweet milk, one cupful butter, half
cupful lard, one tea-spoonful salt. a little So
da Mix. When light. mould in small bis
cuits. Let them sst fifteen minutes, then
bake.