Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1864-07-13
BLACKBERRY WINE.

BLACKBERRY WINE.
The blackberry contains very large
quantity of iuice, but it is contained in nu
ulerons small cells, ali OF which must be
brokcn.in order to effect its perfect liberation
This may be done by. rubbing the berries in
tub with wooden npesAe if no better means
are at hand, though Wine press might no
doubt be used to great advantage. The ber-
ries should he ripe, fresh and clean to make
the incest product.
Take then as many ripe, fresh and clean
blackberries as you please, and, as fast as
YOU rub them Up so as 10 break the cells,
threw them into vat or tub of sufficient
size to hold all you propose to use at one
time. When they are thus prepared, add to
the whole mass the quantity OF You intend
to use. Ordinary brown sugar will do well,
and the proportions may be from half a
pound to two pounds for each gallon OF ber-
riss. If you desire very light wine OF the
elaret order, use very little suSar--it a strong
er, heavier, bodied wine, use more but be
careful uot to use too much, or you will have
a supply of cordial and not wine. Accord
ing to experience two pounds is the extreme
limit. It is very probabe good light wine
NAV be made without any sugar at all; but
this We have not tried.
Having mixed the sugar with the berries,
then add for each gallon of berries, one quart
OF boiling water, and stir the whole well to-
rether. The heat thus communicated to the
mass will cause fermentation to commence
without the use of yeast or any other sub
stance whatever. Alter standing about twen-
ty-four hours, tie seeGs ard skins will most
Of them rise to the top and may be skinned
off, and the clear liquid may be drawn off
into the casks or other. yeseels destined to
receive it.
The vessels containing the wine should now
he removed into cool cellar or vault, and
nothing remains to be done but to allow the
vinous fermentation to 60 through its regular
course. This it will do in the course OF four
weeks, and the vessels may then be stopped
or bupged up. We have lost two five gallon
demijohns by putting in the shoppers TOO soon'
They exploded and went to pieces.
Wine made in this way will keep well with
oat bottling. Any family, therefore, that can
have access to.berries-and almost every tar
mer's family can obtain then-may have a
FIVE, ten, or forty gallon cask OF excellent wine
worth ten times the same quantity OF cider,
and great deal better than the foreign wines
at very small cost Of money and labor.
BLACKBERRY VINEGAR.
Do not throw away the seeds and skins al
ter drawing off the must Pour warm water
over these until they nre entirely covered,
and let them stand in an open vessel three or
four days. Then draw off the liquid and let
that stand until the acetous fermentation
takes place. A small quantity of course su'
gar or molas:es will hasten the process. In
IBIS f way a most excellent article o: wine vim
egar may be obtained; and those who have
used the delectable stuff commonly sold un-
der the name of vinegar, will consider the
quantity thus obtained from the blsckberries
worth more tban the cost OF all the materials
used for making both tie wine and the vino
rar