The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1870-06-24
VALUABLE RECIPES.

CURRANT WINE.-Preparc the cur
rants (Which should be perfectly ripe)
the same as if you were making jelly.
TO each quart of juice extracted add
two quarts of cold water and three
pounds Of good brown sugar. Hav-
ing stirred all well together, let it re-
main undisturbed till the next day /;
then skim it and sci it in cool place
to ferment. Keep it uncovered, and
fill it up every day until done work
ing. In six or eight days, when it has
ceased fermcnting, cork it closely, adj
ding, II you wish, a little good bran
dy-a pint to every eight gallons of
wine will be sufficient. As soon as
it become clear it is fit to bottle. 1t
will be fine wine in the course of the
winter.
i RASPBERRY WlNE.LBruisc the fruit
and strain it through bag; take the
same quantity of boiling water that
there is of juice let it become quite
cold, then pour it on the dry strained
fruit in the bag, and let it stand for
several hours then strain and mix it
with the raspberry juice. TO each
gallon of the liquid add three pounds
Of powdered white sugar; keep it in
an earthen vessel, close. covered, for
six days; then turn it into clean
cask !; put in the buDg, andslct ii re-
main about month. When well
settled, bottle it. .tyat
BLACKBERRY WINE.--To every gal
lou OF the fruit allow quart of boil
ing water mash the berries pour the
boiling water on them, and stir them
up well; cover, and lot it stand TN il
the following day. Then having
stirred all again, strain the liquid in
to the cask, adding good brown sugar
in the proportion of two pounds to
each gallon; cork it tight. The wine
will be ready for use in the course of
the autumn.
ANOTHER Way Fill keg or cask
three-ftur full with sound, ripe
blackberries; then fill up the cask
with molasses, close it tight, and set it
in a dry, cool place until the winter.
The..liquid may; then be poured of,
and will be found an agreeable COM
mon wine, and the berries will make
good pies.
LEMON SHERBET.-Dry Thoroughly
by a moderate heat one pound of fine
" ground white sugar, and quarter of
a pound each of tartaric acid and car
Donate of soda. Stir all we'll togeth-
er, and pass the powder through a
dry hair sieve, so that the ingredients
will be we'll mixed; put it into bot
ties, which must be Immediately
corked tight, and keptin dry place.
A teaspoonful of the powder added
to a glass Of lemonade (madc without
sugar. makes pleasant and effervcs-
cling beverage.
NECTAR CREAM.-One gallon of
water, four pounds of white sugar,
quarter of a pound of tartaric acid,
four tablespoonfuls of flour and the
whites of four eggs. Whisk the
white of egg, and add it to the water,
then beat in the other ingredients,
boil the mixture for three minutes,
skim it clear, and when cold add an
ounce of essence CT lemon. Keep the
syrup in corked bottles. For use,
take one-third portion of syrup 10
two-thirds of water, and add a little
carbonate of soda.-Maryland Far
mer.. .....,. 4
How TO MAKE NICE CANDLEs.-l
Melt together ten ounces of mutton
tallow, a quarter of an ounce of CAM
phor, four ounces of beeswax, and
two ounces of alum. Then dip or
mould them as usual. These candles
furnish most beautiful light.