The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1863-07-25
Gle gousrke
Blackberry Cordiai.-To half busbcl

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Blackberry Cordidi.-To half bushcl
of blackberries, we'll mashed, add a
quarter of pound of allspicc, two
ounces of cinnamon, two ounces of
cloves pulverizo well, mix, and boil
slowly until properly done then strian
or squeeze the JUICE through homespun
or flannel, and add 10 each pint of the
juice one pound of loaf sugar; boil
again for some time, take it off, and
while cooling, add half gallon Of the best
Cognac brandy.
DosE.-For an adul;, half a gill to
gill for child, a tcaspoonful or more,
according to age.
Blackberry Wine.-The following is
said to be an excellent receipt for the
manufacture of superior wine from black
berries : Measure your berries and
bruso them, to every gallon adding one
quart of boiling wa;er let the mixture
stand twenty-four hours, stirring occa-
sonally; then strain off the liquid into
a cask, to every gallon adding two
pounds of sugar; cork tight, and let
stand till the following October, and
you will have wine ready for use, with
out any further straining or boiling, that
will make lips smack as they never
smacked, under similar influence, before.
Tomato Preserves. Take the round
yellow variety as soon as ripe, scald and
peel then to seven pounds of toma. oes
add seven pounds Of viii sugar, and
let them stand over night take the
toma ocs out Of the sugar, and boil the
syrup, removing the scum put in the
tomatoes, and boil gently fifteen or
twenty minutes ; remove the fruit again,
and boil until the syrup thickens. On
cooling, put the fruit into jars, and pour
the syrup over it, and add few slices
of lemon to each jar, and you Will have
something to please the taste Of the
most fas lidous.
To P,chlc Tomatoes--Always use
those which are thoroughly ripe. The
small round ones are decidedly the best.
Do not prick them, as most receipt
books direct Let them lie in strong
brine three or four days, then put them
down III layers in your jars, mixing with
them small onions and pieces Of horse
radish ; then pour on the vinegar (cold)
which should be first speed as for pep
pcrs let there be spicc-bag to throw
into every pot. Cover them carefully,
and set them by in the cellar for a full
month before using.
Tomato Cnisup.-Takc ripe tomatoes,
and scald them just sufficient to allow
you 20 take off The skin then let them
stand for day, covered with salt
strain them thoroughly to remove the
seeds then to every two quarts, add
three ounces eff cloves two of black pep
per, two nutmegs, and very little
Cayanue pepper, with little sal; boil
the liquor for half an hour, and then let
1t cool and settle add pint Of the
best cider vinegar, after which bottle it,
corking and sealing it tightly. Keep it
always in cool place.
.4nother Way.-Takc one bushcl of
tomatoes, and boil them until they are
soft squeeze them through fne wire
sieve, and add half a gallon of vinegar,
one pint and half of salt, two ounces
of cloves, quarter of pound of allspice,
two ounces of Cayannc pepper, three
teaspoonfuls Of black pepper, FIVE heads
of garlic skinned and separated mix
together, aud boil about three hours {;
or until reduced to about one. half; then
bottle, without straining.