Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1862-07-25
From Godey's Lady's Book fos Angsst.
Receipts, 60.
DIRECTION FOR PRESERVING FRUITS, zc

| OUNCES PRESERyED w WH0LE.-I are uuu
put them into saucepan, with the par
ngs at the top; then FIJI it with hard wa
| ter; cover ii close; set it over a gentle fire
till they turn reddish let them stand till
| cold put them into clear, thick syrup;
boil them few minutes; set them on ono
side till quite cold boil them again in the
same manner the next day boil them till
they look clear; if the syrup is not thick
enough, boil it more; when cold, put BRAN
died paper over them. Tho ounces may
be halved quartered.
BLACKBERRIEs. Preserve these as straw
berries or currants, either liquid, or jam,
or jelly. Blackberry jelly or jam is an
| excellent medicine in summer complaints
or dysentery TO make it, crush quart
of fully ripe blackberries with a pound Of
the best loal-sugar; put to it gill OF tho
best fourth proof brandy stir it while
over the fire, then put it in pots.
BLAcKpErRv AND WINE CoRDrAL.-We
avail ourselves Of the kindness Of a friend
to publish the following excellent receipt
for making cordial 1t is recommended
as a delightful beverage aud an infatlibte
specific for diarrhoea or ordinary disease
of the bowels -
Rcceipt.-To half bushel of black
berries, well Mashed add a quarter Of
pound Of allspice, two ounces Of cinnam-
ON, two ounces Of cloves pulverize well,
mix, and boil slowly until properly done;
then strain or squeeze the juice through
homcspun or flannel, and add to each pint
Of the juice one pound of loafsugar; boil
again for some time, take it off, and, while
cooling, add half gallon Of best Cognao
brandy.
Dose.-For an adult, half gill to q
gill for a child, a teaspooniul or more,
according to age.
BLACKBERRY W1NE.-Thc following Is
said to be an excellent receipt for the NAM
ulacture of superior wine from blackber-
ries; Measure your berries and bruise
them, to every gallon adding one quart Of
boiling water let the mixture stand twen-
ty-iour hours, stirring occasionally; then
strain off the liquor into a cask, to every
gallon adding two pounds of sugar: cork
tight, and let stand till the following Oo-
tober, and you will have wine ready for
Use, without any further straining or boil-
ing, that will make lips smack as they new
CT smackod, under similar influence before.
RAsBEREY W1sE.-Bruise the fruit to
mash, and strain it through cloth meas
ure your juice take an equal quantity OF
water, boil it, and when cold pour it on
the dry fruit that you have strained; ; let
it stand si; hours, AID then strain it, and
add it to the juice to every quart put
rather more than half pound Of sugar;
let it remain IN an earthcn steen, close
covered for week then turn it into a
clean casA hang it up close for a month
or more, and then bottle it off.
GRAPE JrLLY.-Strip from their stalks
some fine ripe black-cluster grapes, and
stir them with wooden spoon over
gentle fire until all have burst, and tho
juice flows freely from them strain 1t off
without pressure and pass it through
Jelly y-bag, or through twiee-folded mus
lin; weigh and then boil it rapidly for
twenty minutes; draw it from the fire,
stir it till dissolved fourteen ounces of
go5d sugar, roughly powdered, to each
pound Of juice, aud boil the jelly quickly
for fifteen minutes longer, keeping it con-
-tantly stirred, aud perfectly well skim
med. 1t Will be very clear, and OF
beautiful pale rosc-color.
QClyeE AND ApfLE JFLLy.-Cut small
and core an equal weight Of tart apples
and ounces put the ounces in q pres
efyins-kcttIo' with water to cover them,
nd boil till soft; add the apples, still
keeping water to cover them, and boil till
the whole is nearly pulp put the whole
into jelly-bag, AMI strain without press
lrg.
TOMATOES,
TINS delicious, wholesome vegetable is