Wabash express. [volume] (Terre-Haute, Vigo Co[unty], Ind.) 1841-186?, 1860-07-11

As We are now In the midst Of the
blackberry season. we subjoin a few
receipts for different preparations OF
that common bun excellentand health
full fruit. which may be acceptable to
our fair readers:
Biack5<Try sCordial--The following
is said TO be not only an excellent bey-
erage, but cure for diarrhea. &c.-
To half bushel Of blackberries. vel
mashed. add I 10 OF allspice. 2 OF. cin-
namon } OF. cloves. Pulyerlze well.
mix. and boil slowly till properly done.
Then strain or sque ze the Juice
through homespun or flannel, and add |
to each pint of the Juice one pound o.
loaf sugar. Boil again for some time,
toke il of, and while cooling add hall
a gallon Of the best cognac brandy
Dose for an adult half gill to a gill;
for child teaspoonful or more, se-
cording to age.
Dlaes5srry Hine.-Gather when
ripe. on dry day. Put into vesse.
with the head out. and tsp fitted near
the bottom. pour or them boiling wat
er 10 cover them. Mash the berries
with your hands. and let them stand
covered till the pulp rises to the top
and forms crust IN three or four days.
Then draw of the fluid into another
vessel. and 10 every gall,u aud one
pound Of sugar; mix vel. and put IN
70 a cask TO work for a week or ten
days. and throw off any remaining
lees, keeping the cask well filed, par
ticularly at the commencement. When
the working has cease bung II down ;
after SIX or twelve monts IL may be
bottled.
Blackberry Vine and Cordidl.-Ne
add another recipe which has been ex-
tensively published. and is highly
commended. Il Is as follows
To make q wine equal IN value 70
port, take ripe blackberries or dewber-
RES and press them let the juice
stand thirty-six hours 70 ferment. skim
of whatever rises TO the top: then e
every gallon Of the Juice add quart o
water and three pounds OF sugar
drown sugar will do;) let this stanc
IN opeu vessels for twenty four hours
skim and strin il. then barrel it unit
March, when it should be carefully
raeked off and bottled Blackberry
cordial Is made by adding one poun,
of white sugar TO three pounds of rip
blackberries. allowing them TO stanS
twelve hours, then dressing out th'
Juice. straining II. adding one thur
spirit, and putting teaspoouful o
timely powdered allspice in every quar-
Of the cordial. Il Is At once TT for use
This wine and cordial are very yalua
bic medicines in the treatment 0
weakness Of stomach and bowels. an,
are especially valuable In the summe
complaints OF children.
dnofier receipt Iof making Biokberr!
Wne.--The following recipe 70
making blackberry wine Is give by tn
Richmond American: Measure you
berries and bruise them. 10 every gal
Ion adding quart Of boiling water
Let the mixture stand twenty iou
hours. stirring occasionally. then strail
on the liquor into cask. 10 every gal
lon adding two pounds Of sugar. corl
tigh, and let T. stand till the follow in.
October. and you have wine rea ~ 70
use. without further boiling OF strain
ing. that will make lips s1nack as the,
never smacked beior under similar In
fuences.
blackberry yam.--Gathef the iruI
IN dry westher; allow half pound o
good brown sugar 10 every pound @
fruit; boil tho whole together gentl
for an hour. or till the blsekberries an
soft. stirring and MASKING them well
Preserve u like any other Jam. and /
will be found ve-y useful In families
particularly for children-reguIatinl
their bowels and enabling you to dis
pense with csthartics. IL may b.
spread on bread. OF on buildings IN
stead of Outer; aud even when tn
blackberries are bought. it is cheape
than butter.