Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1870-08-12
DOMESTIC RECIPES.

|
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 we'll together, let it re-
main mdisturbed till the next day;
then skim it and set 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 fermeuting, cork it closely,
adding, if you wish, little good
brandy-a pint to every eight gallons
of wine will be sufficient. As soon
as it becomes clear it is fit to bottle. |
1t will be fine wine in the course of
the winter.
CHERRY WINE.-Stone large 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
we'll 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 bag; take
the same quantity of boiling water
that there is 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 earthern vessel, close
covered, for six days; then turn it into
n clean cask; put in the bung, and
let it remain about month. When
well settled, bottle it.
BLACKBERRY WINE.-To every gal
Ion 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, hav-
ing stirred all again, strain the liquid
into the cask, adding good brown SUI
car 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 three
fourths full with sound, ripe black
berries; then fill up the cask with
molasses, close it tight, and set it 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.
New JERSEY SHERBET. Cut out
the red part of two or three ripe
watermelons, work it with spoon
until it becomes thick, smooth pulp
thin it with water, sweeten it to your
taste with loaf sugar, and add lemon
Juice or rose water TO flavor it; a lit
tie white wine is an improvement.
Wien well mixed strain the liquid in
to pitcher and set it on ice until
wanted; then fill the glasses, and the
beverage will be found very agreeable
and refreshing.
LEMON SHERBET. Dry thoroughly
by aSmoderate heat one pound of fine
ly ground white sugar. and quarter OF
pound each of tartaric acid and
carbonate of soda. Stir all well to-
gether, and pass the powder through
dry hair sieve, so that the ingredi-
ents will be well mixed; put it into
bottles, which must be Immediately
corked tight, and kept in a dry place.
A teaspoonful of the powder added
to glass of lemonade (made with
sugar. makes pleasant and efferves-
cling beverage.
NECTAR CREAM.-One gallon OF
water, four pounds of white sugar,
quarter of a pound of tartaric acid,
four tablespoonful of -four 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 II
clear, and when cold add an ounce OF
essence of lemon. Keep the syrup
in corked bottles. For use, take one
third portion of syrup to two-thirds OF
water, and add little carbonate OF
soda.
GAPEs IN CHICKENS. Thousands
of fowls annually die of gapes. In
hope of remedying the disease we
copy the following, by w. r.. Bunell,
of Bridgeport, Connecticut, to the
Farmers Club, said to be sure cure
Mix in tablespoonful of soft soap
all the meal it will hold, and give to
n brood of ten or twelve chickens. "
Mr.. b. adds: IAN that die fror,
taking it, or all that die from the
gapes after taking it, | will pay for at
any expense" Let some of our
readers fry IN