The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1867-08-21
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mot only 70 p a excslllnt beysf1gS, Bat !
csss Suv1iasahe1,; sstc.a ~ h1ff1 beS6Sf n
blackberries, wen .na1AAd, add ! ID. Of all
spice, a. cinnamoa, . o.. Gloves. Puts%f,
ise we'll, mix, and boil slowly tin psupsfly
done. Then strain or sqnaezs The juice
through homsspua o. 1ssssA ard I'D 70
each pint OF the juice one pound Of loAf NJ
sad Hhila cooling add half Rallonf ef the
best cognac brandy. Dose for an adult half
agiil to gill; for child half . teaspoblful
or more, according to age.
blackberry Wise Gather when ripe. on |
dry day. Put into vessel viii the head ont
and tap fitted near the bottom; pour Oh
them boiling water to cover them. Nash the
berries with your hands, and let them st6nd
lowered ull the pulp rises % The top, and
forms . crust in three or four days Then
draw of the fluid into smother vessel, and to
every gallon add one pound Of sugar, mix
we'll, and pnt into cask to work for week
or ten days, and throw Of any remaining
Ices, keeping the cask we'll fl,ed, particnlar-
ly at the commencement. When working
has ceased, bung it down after six or twelve
mon,hsit MAJ be bottled. tts
Blackberry Vine and Cordial. I'VE add
another receipt which has been extensively
published, and has been highly commended
II is as follows: To make . wine equal In
value to port. take ripe blackberries or dew.
berries and press them; let the iuioe stand
thirty elk hours 10 fermeht; skim Of what,
ever rises to the top; then TO every gallon OF
the juice add . qnart Of water and three
pounds OF sugar thrown sugar will dol; lei
this stand in open vessels twenty >four hours,
skim and strain it; then barrel it until March,
i should be carsfnlly racksd Oh and bottled.
blackberry cordial u tnsde BY adding one
pound of white sugar to three poundu Of
blackberries, allowing them TO stand twelve
hours; then pressing out the Juice, strainipe
1t, adding one>third spirit, and putting : tes.
spoonful Of finely powdered allspice il every
quart of the cordial, it is at once fit for use.
This wine and cordial are very valuable med.
icines in the treatment of weakness of stom>
ach and bowels, and are especially yaluble in
the summer complaints of children.
Another Recipe for Maxine Blackberry
Uim;-The following recipe for making
blackberry wine is given by tha Richmond
american Measure your berries and brnise
them, to every gallon adding qauart Of water.
Let the mixture stand tweniy>four hours,
stirring occasionally : draw off the liquor IN.
toa rask, to every gallon adding two pounds
Of sugar. cork tight and let II stand till the |
following October. and you have wine ready |
for use without further boiling, :or strainiug,
that will make lips smack as they never
smaeked before under similar influence.
blackberry Jam.-Gather the frnit in drv
weather; allow half pound Of good brown
sugar to every pound Of fruit; boil the whole |
gently together for an hour, or until the black.
berries are SOFT stirring and mashing them
well. Preserve it like any other jam, and it /
will be found very useful IN families, particu-
larry for chidren-reguiating their bowels ard /
enabling you to dispense with cathartcs. II |
may be spread on bread or on buildings in,
stead of butter; and even when the black
berries are bought it is cheaper than butter