The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1872-05-18
Valuable Recipes.

( IodI sugar, quarter ounce mace,
cinnamon, cloves and allSpice-
To be powdered, Boil ali together
fifteen minutes. When cold, to
every pint add one gill of best
brandy.
Blackberry COrdial.-Three
pounds ofripe black berries and one
pound OF white sugar; let them
stand twelve hours; press the juice
and strain it. Add one-third of
good spirits, aud 10 every quart
teaSpoUnful OF finely powdered all
spice. 1t is at once fit for use.
blackberry Jdm.--TO six quarts
of ripe berries ado three pounds OF
brown sugar, mash all together
with spoon. Put 1t into Kettle
and boil two hours, stirring fire.
quenJly. Spice 10 suit the taste.
When cool, put into Il jar, cover
with branded paper, and seal,
and 1t Will keep two years.
Blackberry BrdRdy.-Ten quarts
OF black berries make one gallon of
Juice. To one gallon OF juice add
Jour pounds OF sugar Boil and
skim IL. Strain, and add one
ounce of ground cinnamon, ten
grated nutmegS, and boil again.
When cOoI, add one quart OF Uest
brandy or whisky.
+ Blackberry HjRe.-BruiSe the
blackOerrleS, and To every gallon
add one quart OF water. Let the
mixture stand for twenty-iour
hours, stirring occasionally; strain
OF the ilqnOr into Il caSk, To every
gallon add two pounds of sugar;
CORK tight, anl let stand until the
following October, and the wine
will be ready without Straiuing Or
boiling.
blackberry Wme.-The following
IS the plan USED by Swiss st tllelS
In the United States, and it is said
to make most excellent wine: To
one buShel of berries put two gal
Ions OF water, and express the
juice; TO each gallon OF the liquid
add one pound OF refined white
sugar. Put into "a caSk about
peek OF freshly -hurned charcoal,
broken into small pieces; then
pour the liquid upon 1t. bet il
ierinent. AS soon IA the fermen
TALON subsidies close the caSk
tight, and let il remain until Jan
uary, or later; then rack it oil and
bottle it, and set il in cool cellar.
Blackberry Jeity.-Gather the
fruIS when perfectly ripe, and in
very dry weather. Put the black
berries into a jar and place the
jar in hot water, keeping it boil
ing until the Juice is extracted
from the fruit. Pass it through
d fine sieve or .jcllybag without
much pressure. For every pint
OF juice add fourteen ounces of su-
gar and boil in clean preserving
pan about five and twenty min
utrs, carefully taking off the scum
as il rises TO the surface. Place il
hot in small jars and cover it with
tim tisSne-paper, dipped in bran
dy, and brown paper over it,.
Keep II in a cool, dry place.
70 Pickle BIcckberries Select
hlickberries with care, leaving
ont unripe and poor berries; pack
them in "A jar. shaking it occasion
ally TO be sure they are as closely
packed as they can be without
bruiSiug the fruit. Take strong
cider vinegar, about one quart to
each gallon of berries, and add to
it one and hall or two pounds OF
sugar Drown is good but white is
BETTER in suitable vessel and
heat the mixture, stirring it most
Oi the time till 1t boilS and the SUI
gar is dissolved: then pour it hot
on the berries; cover closely with
a cloth laid Oh the berries; shut mp
tue jar and set in dry, cool
pace in the cellar. If the LIQUID
Is not. sufficient to cover the Der
iies, more most be added, as it is
necessary that it should cover
them. Ii they show signs of fer
mentation (and they viii if the
weather is warm,) drain off the H.
quId, all of il, and boil it we'll and
return it to the berries hot, as ut
first. The cloth which is laid on
the top of the pickles must be rims
ed occasionally. Shonld the H.
quOr he diminished by scalding,
more must be add ed.
Mw6i'ts.-One quart of -four,
pint OF warm milk, little yeast,
two eggs. a little salt, two spoon
fuls OF butter melted; let it set to
rise: when light put in rings.
Barley Co6ee.-Take common
barley, or the skinleSS il it can be
obtained, roast as yOu would
coffee, and mix in such proportions