The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1881-06-30
A New Industry on the Jackson Railroad.
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Danfel D-nn.t in y ~ rscayune-l
A Br okhaven CAfiss.) merchant i
nov having fifty cents bucketful fol
black berries, twenty cents gallon, and
Is manufacturing black berry wine for
the Northern market 1t is reported
that he can sell all he wine he can pos
sibiy make at dollar bottle. Ifthat
price can be obtained for black berry
VINE a profitable business could be start
ed IN wine making all along he Chlca-
60. ST. Louis and New Orleans Rail
road, from Ponchatoula several hun
bred mil through louisiana and Mis-
sissippi. The negro women and chill
dren are largely gagged in the black
berry harvest around Brookhaven, anu
some If the women are said to make
dollar Jay, gathering about five gallons
in eight VI ten hours. Doubtless a good
business could be done by our merchan :
IN purchasing Diackberries and kiln-dry-
ing them. y good drying apparatus
could be purchased al a moderate price.
Drying berries for market Is an impor-
tant dustry IN some portions Of the
South, and also Of the North.
HOW TO MAKE BLACKBERRY WINE.
There are numerous recipes for max
ing blackberry wine the following is
perhaps as good as any Of them:
Gather berries that are perfectly ripe,
mash them with the hands, or a blunt
pestle, in a perfectly clean tub free
from all OdOrs or taints Of any kind.
Put the mashed berries and juice IN
strong bag that has been strongly sewed
at all Of the seams. Hang this over
the tub over night, and in the morning
tie with a strong string as close down 10
the pomice a. possible. Put this on
broad plank 50 that the juice may run
in the tub, and press with a heavy, !
lever. AXE out the pomce, mix it /
thoroughly with about as much water as
you have blackberry juice, put it back |
in the bag and press again; mix this
with the pure Juice first pressed, gallon .
flied sugar 10 every gallon Of the mkt
ure; stir we'll until the sugar is
all dissolved With this fill d
five or ten or twenty gallon
oak key or demijohn, with a quar- or
two over in another vessel. Put this
IN cool place, lay piece of coarse cot
ton cloth over the burg and handful
of sand on the cloth, and leave it about
. III t NEGkS 10 ttI LlCut. Ntt Tue cas- h
full by occasional renewing from the re-
served juice, that the impuri les may
wash out at the bung. After fermen
tauon has cease! aud no bubbles are
noticed at the bung, draw off through
a spi near the bottom all of the wine,
raising the back part carefully until the
wine begins to bring he sediment or less {
with it. Fill the cask, key or demijohn !
full from the reserved juice, cork care {
fully, seal with wire, and set in a cool Z
place. 1t viii be fit for use in a few
but be ter in six months or /
year
This recipe may be varied by putting
two pounds of sugar to the gallon in T
stead Of hree, brown sugar, instead of
white, and the pomice may be put in
he middle Of a strong two bushel bag,
md two strong hands may wiring until
he Juice is nearly exhausted, putting !,
n but two gallons at time. This i
will do instead Of the press. This is q !
heap and easy way to make poor wine. 81
a te9- - cask will be filled with s.
ight and two thirds gallons of juice and v
-ater, and 26 pounds Of sugar. %