Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1868-07-01
Seasonable Domestic Recipes,

and allow quarter of a pound of sugar
to pint of the juice; mix the juice and
sugar together, and boil and skim it; then
strain it again, and when cool, to each
pint Of juice add teacupfu Of brandy.
Bottle i, and it will be tit for use. This
is highly esteemed by some lin cases OF
dysentery.
BLACKBERRY sYRup.-To two quarts of
juice of blackberries add one pound OF
loaf sugar, half an ounce of nutmegs,
half an ounce of cinnamon, pulveri2ed,
one quarter of an ounce Of cloves. one
quarter of an ounce of alspice, pulver-
lied: boil together for short time, and
when cold add pint of fourth proof
brandy.
BLACKBERRY W1NE.-To one gallon of
clear blackberry juice add one quart OF
water and thre0 pounds of white sugar.
Mix well together and put the mixture
into an earlhern vessel, which should be
kept almost full. Skim well every twen-
ty-tour hours until it is done fermentlng,
which will be in about a month; then
bottle and cork tightly. Layathe bottles
down on the sides in cool, dry place.
This is a recipe that can be fully relied on
if the directions be properly attended 10.
BLACKBERRY JELLy.-Take blackber-
res before they are ripe, when turned
red, pick them, and put them into pot !;
tie them up close, put them into kettle
of water, let them stand over the fire till
they are reduced to a pulp, then strain
them, and to pint Of juice put one
pound of sugar.
GENERAL DIRECTIONS FOR PRESERVING
Perhaps at the present season few
general hints on preserving, for the use
Of the young housewife, may not be unac-
ceptabe. Several of the directions may
appear needless; but there may be some
inexperienced persons to whom they may
be beneficial.
l. Let everything used for the purpose
be clean and dry; especially bottles
2. Never place preserving-pan .t9at on
the fire, as this will render the preserve
liable to burn to, as it is called; that is
10 say, to adhere closely to the metal, and
then to burn; it should always rest on Il
trevet, or on the lower bar of the kitchen
range
5. After the sugar is added to them,
stir the preserves gently at. first, and
more quickly towards the end, without
quitting them until they are done; this
precaution will prevent their being spoiled.
4. All preserves should be perfectly
clear from the scum as it rises.
5. Frui; which is to be preserved in
syrup must first be blanched or boiled
gently, until it is sufficiently softened to
absorb the sugar; and u thin Syrup mus,
be poured ON it at first, or it will shrivcl
instead of remaining plump anl becom-
ing clear. Thus, if its weight Of sugar
is to be allowed, and boiled to a syrup,
with pint of water to the pound, only
half the weight must be taken at first,
and this must not be boiled with the water
more than fifteen or twenty minutes at
the commencement of the process. A
part of the remaining sugar must be ad-
ded every time the syrup is reboiled, nn
less, it should be otherwise directed in the
receipt.
6. To preserve both the true flavor
and the color of fruit in jams and jellies,
boil them rapidly until they are we'll re
duced, before the sugar is added, and
quickly afterwards; but do not allow
them to become so much thickened that
the sugar will not dissolve in them easily.
and throw up its scum. In some seasons
the juice is so much richer than in others
that this effect takes place almost before
one is aware of it; but the drop which
adheres to the simmer, when it is held
up, will show the state it has reached.
7. Never use tin, iron, or pewter spoons
or stimmers for preserves, as they vii!
convert the color Of red fruit into dingy
purple, and impart, besides, very un'
pleasant flavor.
s. When cheap jams or .jelies arc re
quired, make them at once with loaf SUI
gar, but use that which is sveN refined al.
ways for preserves in general. It is
false economy TO purchase all inferior
kind, as there is great waste from it It's
the quantity scum which it throws up.
8. Pans of copper of beIl-metal are
the proper utensils for preserving fruit
When used, they must be secured bright
with sand Timed pans turn and destroy
the color Of the fruit that is put into them.
A stewpan made of iron, coated with
earthenware, is very nice for preserving.
To PRESERVE RAspBERR1Es WHOLE
Take five quarts of raspberries, and Gull
from them about three pints of the larg-
est and frmest, and set them aside; put
the remainder in the preserving pan, and
put them on the fire to extract the juice
When they are boiled enough, let them
cool, and then strain them through a
cloth. While they are cooling, boil up
the sugar in the proportion of one pound
to one quart of the fruit, and when you
have removed the scum, and it is good
syrup, throw in your whole raspberries;
let them boil rapidly q few minutes, but
be careful they do not fall to pieces or
become ragged. Take them out with
skinner full of holes, and spread them
over large dish to cool; then throw
into the syrup the juice Of those you
have previously boiled, and let it boil till
it is nearly jelly; throw in again the
whole fruit, and give it smart boil: then
put in your jars hot, and do not cover
them till cold.