The Manitowoc tribune. [volume] (Manitowoc, Wis.) 1866-1878, 1874-08-25
NOR FARMERS AND OTHERS.
TO MAKE BLACKBERRY WINE.

OaluOi tAC II ute bSu ItDOs Oi - lily
day. Put into vessel, with the head
cut, and tap fitted near the bottom,
pour on boiling water to cover the berries.
Mash the berries with your hands aud
let them stand covered till the pulp rises
to the top and formes crisp. as it will
do in three or four days. Then draw off
the fluid into another vessel. and to every
gallon add one pound of sugar; mix
well, and put into cask, to work for s
or 10 days, and throw off any remaining
lees. keeping the cask well filed, particu-
larly at the CON mence ment. When
the working has ceased, bung it down.
After about 6 months it may be bottled.
ELDERBERRY WINE.
Gather the berries ripe and dry; pick
them, bruise them with your hands, and
strain them. LIE. the liquor lie in glazed
earthern vessels for twelve hours to set
tie. Put to every pint OF Juice pint
and half of water, and to every gallon
of this liquor three pounds of sugar Set
in kettle over the fire, and when it is
ready to boil Clearly it with the white of
4 or eggs. Let it boil one hour, and
when it is almost cold work it with
strong ale yeast, or good yeast, and turn
it filing up the vessel from time to time
with the same liquor, saved on purpose,
as it sinks by working. In months
time, if the vessel holds about gallons,
it will be fine and fit to bottle. and, after
bottling, will be good to drink in II
moths, if you can wait that long, if not,
sooner.
This is the English way of making it
Three quarts of berries, 4 quarts of water
4 pounds of white sugar to l gallon,
ounce OF ginger crushed, ] ounce of al
spice to 2 gallons, l ounce of cloves to 3
gallons. Berries and water boil over
slow fire for four hours, and strained and
pressed, and then boiled, all mixed, over
slow fire one hour. and kept stirring,
and then pour into vessel and let stand
until lukewarm, and then add little
yeast or balm, covered over with piece
of toasted bread. and stand for three
days and then bottle off, and the longer
it is kept standing the better.
HOW TO BOIL FRESH FISH.
When the fish is prepared for cooking,
se " it ny IN ii linen cloth and plunge it
into hot water containing d little salt.
When done, take out, and cutting the
threads of the cloth down the back ofthe
fish, cut the skin Of the fish so that in
tan ins on tic cloth tue skin comes Of
with it, leaving the fish Just delicious. -
Then add butter and pepper and q little
more salt and send to the table.
sMOTHERED RABBITS
Split the rabbit drought the back, lay
it in dripping pan, pour on cold water
enough to nearly cover it, sprinkle with
pepper and salt, set it in the oven and
cook till nearly done, then make paste
of -four and butter mixed thoroughly,
turn the ra bbit's ribs down and spread
on the paste. set it back in the oven
again until it's done, taking care not to
burn il, add more salt and pepper.
SNOW PUDDING.
Into one quart of sweet milk pnt ore
pint bread crumbs butter tie size Of an
egg, the well beaten yolks Of FIVE eggs.
sweesen aud flavor as for custarc, mix
the whole we'll together. While the
above is baking, beat the whites Of five
eggs to a stiff froth, add a half teacup
sifted sugar, pour it over the hot pudding
when cooked, return to the oven until
delicate brown. The above is excellent
without addition, but some prefer a lay
err Of jelly or canned peaches on the pud-
ding before frosting. No sauce IS need
ed
GREEN CORN SOUP.
Cut the kernels fIom dozen large ears
OF corn and first cover them with boiling
water, boil half 40 hour, add quart of
sweet milk, pepper and salt to taste. beat