Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-07-01
For the nouse.kecp.r.
CHERRY WINE.


Stone large red cherries; mash them
and mix them with cold water, allowing
a gallon to five pounds of cherries: Let il
stand ten or twelve hours, then stir it I'D
well and strain it To each gallon of
liquid add three pounds of sugar.
NEW JERSEY sHRRBET.
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; little
white wine is an improvement. When
well mixed, strain the liquid into pitcher
and set it on ice till wanted; then fill the
glasses and the beverage will be found
very agreeable and refreshing.
RASPBERRY WINE.
Bruise the fruit and strain il through a
bag take tho 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, aud mix
it with the raspberry juice. To each gal
Ion 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 clean cask; put
in the bung, and let 1t remain about
month. When well settled, bottle it.
BLACKBERRY WINE.
To every gallon of the fruit allow a
quart of boiling water; mash the berries;
pour the boiling water on them, and stir
them, up well; cover, and let it stand IN
til the following day. Then, having stir
red all again, strain the liquid into the
cask, adding good brown sugar in the
of two pounds to each gallon;
cork 1t tight. The wine will be ready for
use in the course of the autumn.
Still another way is TO fill key orcask
three-fourths full with sound, ripe black
berries; then fill up the cask with mo-
lasses; close it tight, and set it in dry,
cool place until the winter. The LIQUID
may then be poured off, and viii be found
an agreeable common wine, and the Der
ries will make good pies.
LKMoN sHRRBRT.
Dry thoroughly by a moderate heat one
pound of finely ground white sugar, and
; quarter of pound each of taTtaric acid !
and carbonite of soda. Stir all we'll to-
yether, and pass the powder through
Try hair seive, so that the ingredients
will be mixed, put into bottles, which
must be Immediately corked tight, and
Kept in dry place. A teaspoonful of
he powder added to a glass of lemonade
made without sugar. makes pleasant
lndSeffervescing beverage.
NECTAR CREAM.
One gallon of water, four pounds Of
white sugar, quarter of pound of tar
aric acid, four tablespoonfuls of flour /
and the whites of four eggs. Whisk the
white of an egg, and add it to the water,
hen beat in the other ingredients, boil
he mixture for three minutes, skim it
lear, and when cold add ap ounce of es-
,ence of lemon. For use, take one-third
portion of syrup TO two-thirds of water,
md add little carbonate of soda.
CURRAST WINE. Il
Prepare the curTants (Which should be
ripe) the same as if you were
making jelly. To each quart of juice ex-
racted add two quarts of cold water and
hree pounds of good brown sugar.
Having stirred all well together, let it re-
main undisturbed till the next day, then
kim and set it in cool place TO ferment.
Keep it uncovered, and fill it up every
lay until done working. In six or eight
lays when it has ceased fermenting, cork
closely, aiding if you wish, little
,ood brandy pint to every eight gal
Ons of wine viii be sufficient. As soon
s it becomes clear it is fit to bottle. 1t |
viii be fine wine in the course of the
winter.