Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-07-12
FOR THE HOUSEWIFE.
Blackberry Jam.

Blackberry jam.
To six quarts of ripe blackberries add
three pounds of brown sugar, mash alto
| gether with spoon. Pat it into kettle
and boil two hours, stirring frequently.
! Spice TO suit the taste. When cool put it
into jar, cover with branded paper, and
seal, and it will keep two years.
Tomato Catsup.
Wash the tomatoes and press them
through fine sieve to six quarts of juice
and pulp; add the same quantity of best
vinegar; then set it over the fire to boil
When it begins to thicken, add of pimento,
cloves and pepper each half an ounce, Gin
namon quarter of an ounce, and two nut
megs finely grated. Boil to the consisten-
cy OF thin mush, then add four tablespoon
fuls Of salt, and take it out of the vessel.
When cold, bottle and cork tight. Boil in
brass or bell metal kettle, or tin-lined YES
sci. This can't be beat.
To Make Tomato Figs.
Pour boiling water over the tomatoes in
order TO remove the skins; then weigh
them and place them in stone jar, with as
much sugar as you have tomatoes, and let
them stand two days; then pour off the sy-
rup and boil and skim it until no scum Tis-
es. Then pour it over the tomatoes, and
let them stand two days, as before, then
boil and skim again. After a third time
they are fit TO dry, if the weather is good; if
not, let them stand in the syrup until dry
ing weather. Then place on large earthen
plates or dishes, and put them in the sun to
dry, which will take about a week, after
which pack them down in small wooden
boxes, with fine white sugar between each
layer. Tomatoes prepared in this manner
will keep for years.
Blackberry Wine.
The following is g receipt for masking
blackberry wine, says an exchange paper,
and the best of the kind we have eyer tasted.
1t is from a man who practices what lie
breaches, and makes it success. When
the berries are brought fro"ni the field, run
through an ordiDssIy cider-miIl and press
the pum2ce as in making cider, only be
careful to line the tubs of the Cider-mill
with burlaps or some other goods of that
kind, to prevent the pumace from wasting
under pressure Of the screw and running
into the jnices. After the juice has been
thoroughly pressed out, strain it into clean
cask, through a piece of coarse flannel,
measuring the juice, after which add three
pounds good dry sugar to each gallon of
the juice; place the cask IN a cellar, or some
cool place, with piece Of thin muslin over
the bung. 1t should remain in this place
four or five months; then draw off into an
other clean cask, with as little agitation as
possible, and after it has stood for two or
three weeks longer, it is ready for use, and
may be bottled and sealed, or may remain
N tho nool- NTH bo ht,Y,n, olnenl
Butter Cunning Made Easy.
Strain the milk shallow; the more sur
face the more cream, h9nce large pans are
best. Keep it in sroom free from jars; do
not churn it in the room; keep it at an even
temperature; it must have light and air;
it is much like the rest of US, and spOils for
he want of good pure air; but it is adverse
to draughts. Watch it if you want good,
sweet butter, and skim just when the milk
is thoroughly thick or loppered. If you
skim sooner, you will lose some cream; if
later, there viii be spots on it or mold, and
your butter will not keep. After skimming
the cream into your cream pail, stir all to-
gether with case knife CT spOon, knife is
best, as it manipulates the particles against
the sides OF the pail more thoroughly.
This process takes but a moment, ami if
you do it each time that you skim, when
you come to churn Off your milk is at pro-
per temperaturel your bntter will come in
less than ten minutes, az the particles are
already balf churned. When Churned,
take it up and work moderately. Don't
put drop Of water Oh; it Injuries
the favor. Salt with good dairy salt
Asbton's best. If you usa barrel salt, or
that from the small bags, your butte- will
taste Of it, and will not keep. let it stand
a few hours and than work again, pressing
the buttarnilk out, all possible. Do not
work too much, as It will be salVy. When
your crock is full, for market, wet cloth
in cold water and lay over tbs top and
cover that with salt; tie paper over all.
For packing, cover with weak brine. Keep
the crock in dry, cool place, which is
ventilated. Do not put it where anything
smells, for butter and cream are great ab-
sorbents, aud lake on TIE slightest odor. This
advice is for tb9 present emergencies; bu5
there is coming millennium, when rev
milk will be converted into butter direct.
1t is now done. The only reason of its
non-adoption to universal use is the great
power required. Who will devise and ill.,
vent machinery fol- this purpose? No great
er benefGction could occur to the oyerbur-
dened housewife than the saving Of this in
cessant manipulation OF mix to make il
ready for the churn. The washing and
wiping, scalding and summing of miik-pans,
the Swimming Of milk-all of which steals
so much time. Then the butter which
would result! A product delicious and
sweet enough for the gods! Not butter
from cream, which, in its best estate, must
have stood long enough to sour, and often
goes over to the region of mold before the
busy housekeeper gets to it--but street.
milk butter!