The times., 1897-07-11
THE HOUSEHOLD CHEMIST
Using Fresh Fruits for Fiavoring
Extracts, CordiaIs and Brandies.

Extracts, Cordials and Brandies.
How many housekeepers have ever used
bIackberries as a navonng-not by the di-
rect use OF the fresh fruit, but by means OF
an extract that can be kept the year
around?
PToDabIy there are comparatively few
who know what paIatable fIavDring can
be accomplished with extract Of bIackDer-
ries This extract can be easily prepared
by the yeriest novice who VIII closely adj
here TO the following directions:
Weigh out exactly one pound OF the fruit
and place in preserve Jar. Care must be
/ taken that they are ripe, juicy and OF the
best flavor. over this mass pour six ounces
of 8 3 per cent alcohol Now seal the Jar
as in preserving Let the jar stand two
days, or better stiII, three. Shake well
three or four times each day
on the second or third day unseaI the jar
and throw the contents into muslin
strainer. Strain carefully until all the
fluid has passed through. Next gradu-
ally pass water through the strainer, let
ting il trickIe through the fruit pulp until
an exact pInt OF extract in ali has beenOD-
tanned Ii these directions are implicitly
followed, failure is impossible The ex-
I
main good the year around
TaFe pains u see thaJ none Of the fine
seed of this fruit gets through the strainer.
Owing To the presence Of alcohol, il is well
to remember that this extract, as well as
all others, are 70 be bottled and stOppered
as quickly as possible after making.
Is the flavor of eIderberri-s pleasing %
the family palate? II so, u very strong
ayf ~ he Ia ha
used are of the best, by following the
same proportioEs given in the preceding
recipe
Here is the simplest. and at the same
time the best, way to make '.tutti fruttl'
extract In d preserve jar put one ounce
OF crushed plum rejecting, Of course, the
| stone. To this add four ounces OF crushed,
| raSpberries- Two ounces of crushed black
berries should then be added to the lar,
stirring the contents together WITH each
addition Of ingredients. Next, put In
| fouI ounces Of crushed strawberries aud
two ounces of crushed cherries Last ef
all, add exactly three ounces OF finely
| grG ted pineapple.
Finally, str until the fruits are india
Ultimately mixed, and then add six ounces
| or % Fer cent alcohol Seal tie Jar and
let stand for from forty eight TO seventy
| two hours, with occasional shaking after
/ which strain, adding water through ths
| strdlner 10 make an even pint of extract.
In All OF the above recipes, care viii
| De needed in crushing OF grating the
| fruits. It must be done without loss OF
any OF the juice that comes oozing out
| OF the pulp. See trat every drop Of
julie goes into the Jar along with the
! pulp. and the result will be an extraca
| Of the greatest possible concentration
another great essential is that none Of
| the fruit be lost while strainiug. The first
liquid 70 come through the strainer Ia
naturally tie most concentrated part of the
extract II the muslin bag used for strain
ing is too large. some OF the fluid is liable
70 be spilled outside of the receptacle
To avoid this loss or strength is a very
| simple matter. Before stitching I'D tina
| bag, cut il taQering, 50 that the closed end
| through which the fluid drips is almost
| as small as the neck OF a funnel. Before
| adding any water through the strainer.
| IL will be necessary 10 squeeze the bag
| tightly enough u express all the remain
| ing Juice and alcohol that can be passed
| through in this manner. The remaining
| water that PASSES Through the strainer
to make up the even pint should carry
! with it the last trace or flavor tbas
| fingers in the pulp.
| Cherry brandy is an esteemed medicine
| in many homes Here Is a simple way
I of making a hottIegul in less than five
minutes. To thirteen ounces of good
/ brandy aid three ounces Of the cherry ex-
I tract Stake then, well together. Next
| add Just one ounce Of granulated sugar
! Shake again, until the sugar is thoroughly
dissolved Cork the bottle tightly. and
when cherry brandy Is wanted this article
VIII he foGnd to 5e excellent.
! Blackberry bTandy2 This may be made
in the same way, taking four ounces Of
blackberry extract, twelve ounces of good
bIandy AMI one ounce of granJlated
sugar
| To make good blackberry cordial Ia
| quite as easy Take of some stan,I, ID
extract of nutmeg twotea srcon sf,,IS anf, nj
extract of cloves three teaspoouSfuIs and
OF extract OF Cinnamon five teasgoousfnls,
Mix these well together and add 10 II ex.
aetly eight ounces OF the honemad de extract
! Of blackberry. This mixture shouId bs
thoroughly shaken before adding the las,
| ingredient OF ALL which is seven opnces
| Of simple sirUp. The sirup, as stated in
the last article. Is made by diSsoIviug
about pound and a quarter 81 white
sugar in pint OF boiling water and
| straining.
WpTnEpC AC nAGaN-nrrnc,