The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1879-07-09
RECIP s..


one-half cup butter, three eggs, one
third cup milk, one and one half cups
corn-starch, one teaspoonful cream Of
tartar, one-halt teaspoonful soda;
flavor with rose or vanilla.
Cucumber Cdtsup.-Three large
cucumbers pared and grated; one
large onion chopped fine; one tea
spoonful of black pepper; two teacup-
fuls of salt; one pint of cold vinegar,
and u small handful of grated horse
radish. Bottle, sealing closely
Country Gentleman.
Sago-for sick people-should be
used only as an occasional change,
for it is deficient in nutrtive proper
ties. Take one teaspoonful of sage,
and macerate for two hours in one
pint of water placed at the side of
the fire, OF in slow oven. Then let
it boil gently for quarter of an hour,
and, before it is taken from the fire,
add new milk, little loaf-sugar, and
few grains of salt.
cream Puf$.-One-halt pound but
ter, three quarters pound flour, eight
eggs, one pint of water. Stir the
butter with the water, which should
be warm; place upon the stove and
bring to boil add the flour and
boil one minute, stirring constantly,
take from the fire and let cool. Beat
the eggs very light and add to the
cooled paste, first the yolks and then
the whites. Drop in large spoontuls
upon buttered paper, though they are
nicer shaped baked in muffin rings
placed in a dripping-pan. They
must be placed far enough apart SO
as not to run into each other. When
cold, cut out the centre with a sharp
knife, and fill them with thin boiled
custard. Season with lemon or va
nilla.
Blackberry Wiae.-The State of
Florida alone loses annually thou
sands of dollars by the useless waste
of blackberries. In some localities
they grow SO plentifully, that their
human neighbors could make COM
Portable living, if they would only
pick them, and manufacture them into
good wine. Blackberry wine is a
medicinal wine, possesses astringent
qualities, and is very pleasant med
icine to take in diarrhea, dysentery,
and other diseases of the bowels.
To make wine from blackberries, only
those perfectly ripe must be gath
cred. When well mashed, to the
volume of the mash, one-half as
much water THAT is, to each gallon of
the mash, one-half gallon OF water)
and one-quarter OF pound of the
best white sugar are added, the
whole we'll mixed, lett to terment for
three or four days, and stirred twice
daily. 1t is pressed with high pres
sure to obtain all the juice, measured
into barrels, and one-half pound of
sugar added to each gallon of Juice.
A vacuum of three gallons capacity
is left in the barrel it is closed air.
tight, and the fermenting tube adjust
ed. In ten days the wine is racked
and filtered; a quarter of pound Of
sugar to a gallon of wine, one gallon
OF alcohol and one ounce of fannie
acid to the barrel are added; vac
uum of two gallons is left; the
barrel is closed air4tight, and the
fermenting tube adjusted. The
wine remains in the barrel until
the fermentation ceases entirely.
Six weeks afterwards, when the wine
has deposited its sediment, it is
racked, the lees filtered, the barrel
filled entirely full and closed alright.
In four weeks more, the wine is fit
for bottling, and the quart bottle will
be worth 81.