The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1867-07-26
NO. "a.


As we are now in the midst Of the
blackberry season, we subjoin q few
receipts for different preparations OF
that common, but excellent and health
ful fruit, which may be acceptable
to our fair readers:
BLACKBERRY CoRDIAL.-The follow
ing is said to be not only an excellent
beverage, but cure for diarrhga, &c.
To half bushel Of blackberries, well
mashed. add one-half ID. OF allspice,
2 or. cinnamon, OF. cloves. Pull.
verize well, mix. and boil slowly till
properly done. Then strain or squeeze
the jnice through homespun or flan-
mel, and add to each pint of the juice
one pound Of loaf sugar. Boil again
for some time, take ii of, and while
cooling add half gallon Of the best
lcognac brandy. Dose for an adult
half a gill to gill; for child halfa
teaspoonfnl or more, according to age.
BLACKBERRY WrvE.-Gather when
ripe on dry day. Put into vessel
with the head out and a tap fitted
near the bottom; pour on them boil
ing water to cover them. Mash the
berries with your hands, and let them
stand covered till the pulp rises to
the top, and forms crust in three or
four days. Then draw off the fluid
into another vessel. and to every gal
Ion add one pound Of sugar; mix
well, and put into cask to work Tor
a week or ten days, and throw off anv
remaining lees, keeping the cask well
filled, particularly at the commence
ment. When working has ceased.
bung it down; after six or twelve
months it may be bottled.
BLACKBERRY WINE AND CoRDrAL.-
We add another receipt which has
been extensively published, and is
highly recommended. 1t is as follows:
10 make wine equal in value to
port, take ripe blackberries or dew
berries and press them; let the mice
stand thirty-six hours to ierment skim
of whatever rises to the top; then to
every gallon of the juice add z Quart
OF water and three pounds of sugar:
drown sugar will do;) let this stand
in open vessels for twenty-four hours
skim and strain il; then barrel It un'
I'll March, when il should be carefully
racked of and bottled. Blackberry
cordial is made by adding one pound
Of white sugar to three pounds Of ripe
blackberrics, allowing them 10 stand
twelve hours; then pressing ont the
juice, straining il, adding one-third
spirit, and putting teaspoonful Of
finely powdered alspice in every ouart
q the cordial it is at once fit for nae.
This wine and cordial are very valu.
able medicines in the treatment ef
weakness OF the stomach and bowels.
and are especially valuable in the
complaints Of children.
RECEIPT FOR MAKING BLAcKprRpy
Wine.-The following recipe for ma.
king blackberry wine is given by the
Richmond American: Measure vonr
berries and bruise them, to every Gal
on adding quart Of boiling water.
Let the mixture stand twenty. .fonr
hours, stirring occasionally: then
strain of the liquor into cask. 10
'very gallon adding two pounds Of
ngar; cork tight aud let ii stand tin
he following October, and YOU have
vine ready fcr use, without further
polling or straining, that will mako
ips smack as they never smacked be.
ore under similar Influences.
BLAcKBERRY JAM.-Gather the frn;t
u dry weather; allow half . pound
,ood brown sugar to every pound Of
ruit; boil the whole gently together
or an honr, or until the blackberries
ire soft, stirring and mashing them
veil. Preserve it like any other lam.
nd II will be found very useful in
antilles, particularly for children
egnating their bowels and enabling
'ou to dispense with cathartics. Il
nay be spread on bread, or On pud-
iDgs instead OF butter and even when
40 blackborries arc bought it is cheap
: than batter.
n THNone huf tn.. h~owo J..o