Delaware inquirer. (Wilmington, Del.) 1859-18??, 1859-07-30
THE HOUSEWIFE.

II erpy in the matter.-The blackberry, of which
+ there is such an abundant crop the present
season, places a most desirable wine within
the reach OF all who are blessed with triae
! of perseverance. Every family can make a
sufficient quntity for their own use, if they
} choose to try the experiment.
Those who have tasted the sweetened COM
pound which has sometimes been presented
for their acceptance, under the name of black
| berry wine, will smile at this recommendation
! to our friends to engage in its manufacture,
r at least to sufficient extent for home con-
sumption. We have no greater admiration
for the insipid trash which is sometimes
called blackberry wine, than our neighbors ;
] but if they will follow the directions which
! have been placed in our hands, and which we
herewith subjoin, they will find that wine OF
! u delicious flavor, can be made from the com
mon blackberry, which grows without care
and without cultivation. The plan is this 3
Z Take the ripe fruit, rub it with your hands
or wooden masher in some suitable vessel
until the cells which contain the juice are
thoroughly broken; the berries should then
! be placed in deep and not very wide tub;
l to each gallon of backberries add one or two
pounds OF sugar; common brown sugar will
J answer, although white is preferable ofcourse.
} Mix them welltogether and for each gallon
of berries add one quart of boiling water ; let
1
stirring them occasionally. The heat of the
! water will cause a sufficient degree of fermen-
, tation without the aid of anything else. Skim
off the seeks and skins which rise to the sur
face, and at the end Of twenty four hours, let
the Juice be run into a cask whatever re-
mains of skins and seed, strain through a
cloth. When the cask is filed, put it into a
cellar or where it can be kept cool, with the
bung left open. Keep some of the juice,
from which the cask may be filled every day
so as to allow the scum raised by fermentation
pass off. In eight or ten days the cask may
be closed and the contents treated as you
would any other wine. From each gallon of
berries treated in the manner indicated, a
| gallon of wine may be obtained not costing |
over twenty-five cents. What is there to pre- |
vent our faamers and others from making |
their own wine and plenty of it 7
APPLE CAKE.-Make nice light paste with
the proportion OF three-quarters of pound
of fresh butter to pound and quarter of
| sifted -four. Roll 1t out into a large round
sheet. Have ready sufficient quantity of
fine juicy apples, pared cored and SLICED thin
mixed with one or two sliced ounces, and a
half pound or more Of the best raisins, seed
ed and cut in half. Make the mixture very
sweet with brown sugar, and add some grated
nutmeg, and wineglass or more Of rose
or two lemons. Mix all thoroughly, and put
it on the sheet of paste, which must then be
closed over the heap of mixture so as to form
a very large dumping. Put if into small
dutch-oven, and set it over hot Goals, having |
previously heated the oven-lid by standing it |
upright before the fire. Then lay on the lid |
with hot Goals spread over it. Have ready |
sufficient quantity of butter, brown sugar and
| powdered cinnamon stirred together till very |
light. Spread portion Oft on the bottom
of the oven. While the cake is baking, re-
move the oven-lid frequently and haste the
cake with this mixture, which will form a sort |
Of thick brown crust, covering it all over. 1t
should bake from two to three hours, or Ion
| ger if it is large. When thoroughly done,
turn it out on a dish. 1t should be eaten
fresh the day it is baked, either warm or cold.
This is German cake, and will be found very
good.
| MosQUlTo BITEs.-It is well known fact
that oil of Pennyroyal, rubbed on the face,
hands and parts exposed, is preventative for
the bite of gnats and mosquitoes. 1t should
be properly diluted with some sort of spirits,
as if used in its concentrated state, it will
cause the skin to smart for while. This
preparation seems to be highly offensive to
their gnat and mosquitoships. and they leave
in disgust.
To CLEAN RiBBoSs.-Take equal quantities
of alcohol, soft soap and honey, mix together
| spread the ribbon on table, and rub it on
with cloth or sponge; it requires considera-
Bile rubbing. Rinse it well in several portions |
Of waters, Lit looks clear. If white ribbon
blue the waterbury quick, and iron when
nearly dry.
BRowN NuTs.-Take one and half teacup-
fuls sugar, four teacupfuls huttermilk, two
teaspoonfuls saleratus, two eggs a little salt, |
and flour enough to form dough. Beat the |
eggs light and mix them with the milk add
the saleratus, turn this into the flour, then
add the sugar, and knead we'll. Roll out to
one half inch thick, cut into little round cakes
about an inch in diameter, put them into
pan Of hot lard, and take them out when
nut brown color.
| To GBT RID OF REACHES have found an
effective way to get rid of reaches; which |
take the liberty to send to you for the benefit |
of your many readers:
1 Put about quart of water sweetened with |
molasses in Il tin wash basin. Set it at even
ing in place frequented by the bugs. Around
| the basin put an old piece of carpet or some |
thing that the bugs can have easy access to
the top. They will go down in thewater and
stay till you comet. b., Sat. Eve. Post.
I WORTH hNOWfNG.-A BOWL containing two
quarts of water set in an oven when baking,
will prevent pies, cakes, &C., from being
scorched.-So says the Baltimore (Md.) Sun. |
Securing KSIyEs.--A small, clean potato,
withthe end cut off, is very convenient me-
dunn of applying briclx-dust to knives, keep
ing it about the right moisture, while the
juice of the potato assists in removing stains
from the surface. We can get better polish
by this method than by any other we have
tried, and with less labor.
BUTTER BIscuiT.-Take two teacups Of but
ter, and rub it we'll into some dry flour; then
add two eggs well beaten, and one quart of
sweet milk, with flour enough to make very
stiff dough. Knead it well, and then add to
IT one-half its size of light dough knead to-
gether and let it RISE When light, roll it out
and cut into round cakes, prick with fork,
and bake.
D0UGHNurs.-Take one quart of light dough
: a piece of lard the size Of an egg, and one
half teacupful of sugar, knead well together,
7 roll out thin, cut any form you wish and
1 drop into pan Of boiling lard. Remove them
e when of light yellow color.
9 bEER.-Twenty drops wintergreen, twenty
7 drops essence cinnamon, twenty drops essence
sassairas, one pint molasses, one tablespoon
full ginger, half pint yeast, five quarts hot
/ and five quarts cold water Let it ferment,
: and cork tightly in bottles.
SOMETHING WORTH KNowISd.--one day last
week, while purchasing lot of dried fruit