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

AS we are now in the midst Of the
blackberry season, we subjoin a few
receipts for different preparations of
that common but excellent and health
full fruit, which may be acceptable to
our fair readers:
Blackberry Cordial.-The following |
is said to be not only an excellent bev-
erage, but cure for diarrhoea, &c.
To half bushel of blackberries, well
mashed, add / ID of allspice, 2 OF. Gin
namon or. cloves. Pulverize well,
mix, and boil slowly till properly done.
Then strain or squeeze the juice
through homespun or flannel, and add
TO each pint ofahe juice one pound OF
loaf sugar. Boil again for some time,
toke it of, and while cooling add half
gallon of the best cognac brandy
Dose for an adult half gill to gill;
for child a teaspoonful or more, &C
cording to age.
blackberry WiRe.-Gather when
ripe. on dry day, Put into a vessel
with the head out, and tap fitted near
the bottom; pour on them boiling wat
err 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 off the fluid into another
vessel, and to every gallon add one
pound ofsugar; mix well, and put in
to cask to work for week or ten
days, and throw off any remaining
lees, keeping the cask well filled, par
ticularly at the commencement. When
the working has cease bung it down ;
after six or twelve monts it may be
bottled
Blackberry Wine and Cordial.-We
add another recipe which has been ex-
tensively published, and is highly
commended. 1t is as follows
To make wine equal in value t.
port, take ripe blackberries or dewber
ries and press them let the juic
stand thirty-six hours to ferment, skin
off whatever rises to the top: then
every gallon of the juice add quart {
water and three pounds of suga
drown sugar will do; let this stan
in open vessels for twenty four hours
skim and strin it, then barrel it unit
March, when it should be CAREFUL
racked off and bottled. Blackberr
cordial is made by adding one poun
of white sugar to three pounds of rip
blackberries, allowing them to stan
twelve hours; then dressing out til
juice, straining it, adding one thIr
spirit, and putting teaspoonful (
finely powdered allspice in every qua
of the cordial, it is at once fit for us
This wine and cordial are very valu'
bic medicines in the treatment
weakness of stomach and bowels, an
are especially valuable in the summ'
complaints of children.
Another receipt for making Blak6er'
Wine.-The following recipe f
making blackberry wine is give by tt
Richmond american: Measure you
berries and bruise them, to every ga
lon adding quart of boiling waite
Let the mixture stand twenty-for
hours, stirring occasionally; then strai
off the liquor into cask, to every ga
lon adding two pounds of sugar; col
tight and let it stand till the followin
October, and you have wine really f
use, without further boiling or strail
ing, that will make lips smack as the
never smacked befor under similar il
fiuences.
Blackberry Jona.-Gather the fru
in dry weather; allow half pound
good brown sugar to every pound
fruit; boil the whole together gent
for an hour, or till the blackberries al
soft, stirring and MASKING them wei
Preserve it like any other jam, and
will be found very useful in familie
particularly for children-regulatin
their bowels and enabling you to di
pense with cathartics. 1t may b
spread on bread, or on buildings il
stead of Outer; and even when Il
blackberries are bought, it is cheap'
than butter.