The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1870-06-24
Prepare the

lliIlS u COlu WaJCE ana BHECc
S of good brown sugar. Hav-
Tired all we'll together, let it re-
balm undisturbed till the next day !;
then skim it and set it in cool place
to fermcnt. Keep it uncovered, and
fill it up every day until done work
ing. IN six or eight days, when it has
ceased fcrmcnting, cork it closely, adj
ding, if you wish, 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.
CHERRY WNE.-StOnc largo red
cherries; mash them and mix them
with cold water, allowing a gallon to
five pounds of cherries. Let it stand
ten or twelve hours, then stir it up
well and strain it. To each gallon of
liquid add three pounds of sugar, and
finish the same as currant wine.
RASPBERRY WINE.--Bruise the fruit
and strain it through a 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 i:
with the raspberry juice. To eac
gallon of the liquid add three pounds
of powdered white sugar; keep it in
an ca ECssel, close covered, for
six d EN- turn it into q clean
cask the bung, and let it re-
main q month. When well
settled, bottle it.
BLACKBERRY WINE.--To every gal
lon 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 let it stand until
the following day. Then having
stirred all again, strain the liquid in
to the cask, adding good brown Sugar
in the proportion of two poundsato
each gallon; cork it tight. The wine
will be ready for use in the course OF
the autumn.
ANOTHER WAY.--Fill a key or cask
thTee-fCurths full with sound, ripe
blackberries then fill up the cask
with moIasses, close it tight, and set il
in 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.
LION SHERBET.-Dry thoroughly
aderate heat one pound Of fine
y ground white sugar, and quarter OF
a pound each of tartaTiC 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 a dEEsplace.
A teaspOOnful of the powder added
toa glass of lemonade (made without
Ssar) makes pleasant and effervcs-
cling beverage,
NECTAR CREAM.-One gallon OF
water, four pounds of white sugar,
quarter of pound of tartaric acid,
four tabIespOOnfuls 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 of lemon. Keep the
syrup in cOrked bottles. For use,
take oue-third portion of syrup to
two-thirds of water, and add a little
carbonate of soda.-Maryland Far
meT.
NEW JERSEY SHERBET.-Cut out
the red part of two or three ripe wa
termelons, work i%Eith a spoon until
it becomes a thick, smooth pulp; thin
it with water, sweeten it to your taste
with loaf gar, and add lemon juice
OF rose water to flavor It; a little
white wine is an Improvement. When
we'll mixed strain the liquid into a
pitcher and set it on ice until wanted ;
then fill the glasses, and the beverage
will be found very agreeable and re-
freshing.