Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1869-07-30
Dried BIsekberrIes and Black berry
Wine

Wine.
A couple Of years ago the sub
joined communication was pub
Iished in the Forsyth ga. Adver-
tiser:
N FORSYTH, GA, May II, 1867
Desiring To do all We can TO make
every resource of our country
available TO its citizens, We wish to
call the attention of our people to
a resource in their reach, which,
though apparently insignificant,
promises handsome returns to those
who avail thmselves of it. We
allude TO the blackberry crop,
which has been long neglected in
the South, and in regard TO which
we have recently been in cores
pondence with our New York
friends. The result of our investi-
CATION has been that the best plan
10 render this crop profitable is to
dry the berries for shipment North.
This, we are informed by our
friends in New York, is done both
10y artificial heat and by that of the
sun, but those dried by the heat Of
the sun are most esteemed and
command the highest price. They
may be dried in the same mode used
in drying peaches, or they may be
exposed TO the sun on wire cloth,
coarse shooting, or any other mate
rial that will allow the free circula-
ton of air. Dealers here can afford
TO pay fifteen to seventeen cents per
pound for them, for shipment to
Northern cities, and, as they are
very abundant and much less trouble
TO dry than peaches, we think the
subject deserves the attention of
the people. PONDER AND BEAN.
1t is stated that the result Of the
suggestion is that a large business
has been done in the collecting and
drying blackberries. Over $4,000
worth Of this wild fruit was gathered
last year. One woman picked and
dried with her own hands over so
worth. When dried, the fruit com
mands a ready sale and remunera
tive prices in the Philadelphia, New
York and Boston markets. Their
is no fruit more wholesome, non
a mole eflicacious in remedying dl
arrhGa, dysentery, and kindre
maladies. With proper care, awin
NAV be made of the blackberr
which, for home use, for medicina
purposes, and perhaps for sale also
will compete with grape wine. w
append one or two receipts fO
manufacturing blackberry wine:
"Take one gallon of blackberrie
bruise them well add two gallon
of boiling hot water let all stan
twelve hours, then strain by tilterin
through cloth. Afterwards, to ever
gallon of this liquid, add three al
half pounds Of granulated suga
cork slightly; let it stand for thr,
months and then cork tightly, al
it is ready for use.
The Jackson (Tenn.) Wing stat
that the following recipe for makiI
pure and good wine was furnish
the naper by DIR. w. A. Wood,
Madison county, who has had mai
years experience in wine making
Gather the fruit when perfect
ripe and of good size, subject it
light pounding or grinding, but
not mash the seed Then add
the pulp one gallon of water
every half bushcl, then press a
strain through a blanket and |
into a clean cask. AS it is put IL
the cask, to every ten measures
the Juice add one of good pr,
spirits. Let the cask stand thir
six hours, then draw off from
sediment and put into 4 clean ca
again straining 1t is then res
for use and will keep any length
time, and will improve. L
pounds of common brown sugar
the gallon of juice, before add
the whisky, must be used.
We have known very super
article of wine to be manufactu
DO this process without adding
spirits, but it will require to st
a greater length of time before
ready for use. Wine made t
when four or five years old
compare with the best old port,