Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-07-23

| iOLIO"HS VIII DC iOuuu W give superior
article:
Tomatoes........................ bushel
Salt.. .......................-..... q OF.
Allspice, ground. ............. drachms.
Yellow Mustard Ground. 81
Black Pepper, ground....... 3 OF.
Cloves, ground................ drachms.
Mace, " ................ 3
Cayenne Pepper, ground. 2 g
vinegar. ......................-... l gall MIX.
Cut the tomatoes to pieces boil and
stew in their own liquor until quite soft
Take frolr the fire, strain and rub through
a midling fine hair serve, so as to get the
seeds and shells separated; boil down the
pulp and juice to the consistency of
apple-butter, Every thick stirring all the
time; when thick enough, add the spices,
stirred up with the vinegar; boil up twice;
remove from the fire; let cool and bottle.
Making Cider Vinegar.
A correspondent of the Country Gen
tLen,e,a furnishes the following:
Suel Foster inquiries, Show shall make
cider and vinegar" have had little
experience during the last 10 or 20 years
in cider making. l use a crater mill with
steel wire cut about I inch long and driv-
en- into the cylinder until they cut the ap-
pies about as fine as want them-nOt too
fine, as the cider will not run so clear. l
use steel wire as it is harder than iron,
and will not get dull as soon. When very
busy we put up three presses day, and
do not intend to be more than two hours
in putting them up. We then take the
cider out as soon as we possibly can-the
sooner the better. We think, as our cider
always commands good price in New
York, that the best. We always ship our
cider as soon as made, so as to have it de-
livered before fermentation commences.
The last run of the press is put into
the cellar and left there until it becomes
vinegar, which requires from one to two
years; then you have good article.
As we arc sometimes OverstOcked with
apples, we have rotten ones, which we
run through the crater and put on the
press the same as sound apples; it makes
Just as good vinegar as sound apples; per-
haps takes little longer. AS to manufac-
turing vinegar we can give no advice, as
we have never done it, and do not wish
to.
HOW 10 Iake blackberry Wine.
The Brownsville CTenn. } Bee says
Last year we entered a bottle of new
blackberry wine at the Haywood County
Fair, which, though new and not fully
up to its merits, took the Certificate.
AS the berry season is now upon us, and
the crop abundant, we give the process
by which it was made: Take good ripe
blackberries, wash clean in pure cold
water, let the water drain off from the
berries for some minutes, leaving only
what sticks to them. Mash the berries
and press the Juice out of them, strain it
carefully into an open vessel of any kind,
and to each gallon of the juice add two
pounds of brown sugar. Set the vessel in
a cool place, cover it with cloth, over
the top, and let it ego to
work" All the impurities of the juice
and sugar will come to the top, and you
must skim off two or three times per day.
In about three weeks the skum will cease
rising and you can then draw off and
bottle the wine, and cork it up or drink it,
just as you like. Into each bottle drop a
lump of loaf sugar about the size of a
partridge egg. = After standing a month /
or two draw off and re-bOttle, (straining
again), and this time seal your bottles
The difficulty most beginners encounter is,
that when it has stood about ten days in |
the open vessel they conclude it is going !
to make VINEGAR, and quit it in disgust, !
thus missing the finest pure native wine |
that is made in the country. Give it time |
and attention and it comes out sparkling |
and fne-equal to ''Kelly's Island" |