White Cloud Kansas chief. [volume] (White Cloud, Kan.) 1857-1872, 1860-07-26
Nseflll aab curious.
BIaekherries.

As the Blackberry season is nov fairly COM
nenced, and the price is coming down so that
persons In moderate circumstances can use them
freely, we publish the following receipts for keep
ing them. The berries now sold here are the
cultivated Lawton. They are larger in size, and
look better, but we do not believe they have any
better favor than the common berry:
BLAeKsERaY ConDIAL.-The following is said
to be not only an excellent beverage, but cure
for diarrhoea, &C.: To half e bushel Of black
berries, well mashed, add 4 ID. of AllsPice, 2
OF. cinnamon, OF. cloves. Pulverizs well, mil,
and boil slowly till properly done. Then strain
or squeeze the juice through homesYun or fan
mel, and add to sach pint of the juice one pound
Of loaf sugar. Boil again for some time, take
il of, and while cooling add gallon of the best
cognac brandy. Dose for an adult half gill
to gill; for child teaspoonful or more ac-
cordIng to age.
BLAcKABEHHY WNE.-Gather when ripe. on
dry day. Put into a vessel with the heat out,
and tap fitted near the bottom; pour on them
boiling water to cover them. Mash the berries
with your hands, and let them stand covered till
the pulp rises to the top and forms a crust in
three or four DAYS. Then draw of the fluid into
another vessel, and to every gallon add one
pound Of sugar; mix well, and put into cask
to work for week or ten days and throw OF
any remaining less, keeping the cask well hlled,
particularly at the commencement When the
working has ceased bung it down; after six or
twelve months it may be bottled.
BLACKBERRY WINE AND CoADIAL.-We add
another receipt which has been extensively pub
lished, and is highly commented. has follows:
To make wine equal in value to port take ripe
blackberries or deWbeuies and press themi let
the juice stand thirty-si1 hours TO ferment;
skim of whatever rises to the top; then to every
gallon Of the juice add a quart Of water and
three pounds Of sugar drown sugar will DOB let
this stand in open vessels for twenty -four hours;
skim and strain it; then barrel it until March,
when it should be carefully racked OF and bot
tied. Blackberry cordial is made by adding one
pound Of white sugar to three pounds of ripe
blakberries. allowing them to stand twelve
hours; then pressing out the juice, strainiDgi it,
adding one-third spirit, and putting teaspoon
full of finely powdered allspice 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 stomach and bowels,
and are especially valuable in the summer COM
plants of children.
ANOTHER REcnrr FOR MAKING BLACKBERRY
WNE.-The following receipt for making black
berry wine is given by the Richmond American:
Measure your berries and bruise them, to every
gallon adding quart of boiling water. Let the
mixture stand twenty -four hours, stirring occa-
sionally; then strain off the liquor into cask.
to every gallon adding two pounds of sugar;
cork tight and let it stand till the following Oc-
tober and you have wine ready for use, without
farthur boiling or strainiBs, that will make lips
smack as they never smacked before under sim
liar influences.
BLAcKBERRY JAN.-Gather the fruit in dry
weather; allow half pound Of good brown sugar
to every pound of fruit; boil the whole together
gently for an hour, or till the blackbernes are
soft, stirring and MASKING them we'll. Preserve
it like any other jam and it will be found very
useful in families, particularly for chldren-reg-
ulating their bowels and enabling you to dispense
with cathartics It may be spread on bread, or
on pudding instead of butter; and even when the
blackberies are bought, it is cheaper than but
ter.