Year: 1859

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Ounce Cordial.


Crate the best and fairest ounces.
squeeze the juice through cloth, to each
pint add one Of good French brandy, 10
nine quarts put two pounds Of loaf sugar,
two ounces of coriander seed, thirty or
forty cloves, one pound of peach meats,
braise them and put all together into
stone pots, let It steep fourteen or fifteen
days in some warm place, strain # through
flannel, then it viii be fit for use. -


ClOus Water. 1ess
Ten pounds Of sugar ten ounces Of
cloves, six gallons of water, two large
oranges; mix the whole together, and let
it stand eight days.


.4niss Seed Cordial. t1l5
One gallon of spirit, one gallon Of
water, three pounds of sugar, one tea
spoonful Of the oil of anise seed, mixed
with little -four, a tea cup of clean sand.
put it in an open jar, and let 1t stand three
or four days. eo9
FtChteU OI1OHSs


Peel and boil them in milk and water
a few moments, put cloves, spice, pepper
and salt into your vinegar, and boil them
in brass, turn IT on your onions and cover
tight.


Picked Cabbage. osf
Quarter them till they are thin enough
to let the vinegar strike through, put them
down IN layings with spice, salt and vine-
gar, then scald your vinegar as often as
is necessary to make them tender.


Picked Butternuts.g s


Your butterndts must be so tender as to
run pin through them, they must be put
in salt water four weeks, and then in fresh
water one week, and changed every day;
you must put in cloves, alspice, pepper,
mace, ginger, mustard and horse raddish
as you like; sharp vinegar scalded and
poured over them.


Picked Caepmbers.


Let your cucumbers be small, fresh
gathered and free from spots, then make
a pickle of salt and water strong enough
to bear up an egg, boil the pickle and
skim it well, and then pour il upon the
cucumbers and stir them down for twenty
four hours, strain them out in a culTender
and dry them well with cloth, take the
best white wine vinegar, cloves, mace,
nutmeg, pepper, and race ginger, boil
them up together, put the cucumbers in
with little salt; as soon as they begin
to turn their colour, put them into Jars,
and when cold tie on 4 bladder or leather.


Make MangOes of Melons
Take green melons, and make a brine
strong enough to bear up an egg, then
bour 1t boiling hot on the melons, keep
ing them under the brine, let them stand
FIVE or six days, then slit them down on
one side, take out all the seeds, scrape
them we'll In the inside and wash them
clean, then take cloves, garlic, ginger,
nutmeg and pepper, put all these proper
tionately into the melons, filing them up
with mustard seed; then lay them into an
earthen pot, and take one part of mustard
seed and two parts of vinegar, enough to
cover them, pouring it on scalding hot, and
keep them closely covered.


CGtsup.


Take the tomatoes and turn boiling
water on it, let it stand till you can rub
the skin off, then cover it with salt, and
let it stand twenty-four hours; then strain
it and put three ounces Of cloves 10 two
quarts, two ounces Of pepper. two nutmegs.
and then boil half an hour, then add a
pint Of wine. s
Beer.


! Boil one ounce Of hops, one ounce
pounded ginger, one quart Of molasses,
in two gallons Of water, when at the
temperature. Of new milk, add yeast to
ferment it in the manner of malt liquor.
Manner Of Extracting the virtue Of Hops


IN Breteing. d


The usual method is to put in hops
without any preparation into the strong
beer or ale wort the consequence is, the
richer and better the wort is, the less iti
will partake Of the essence Of the hops.
The rich fat wort sheathes up the pores
of the hop. and, as it were, embalms the
leaves, so that the beer OF ale wort can
extract scarcely any part Of the necessary
quality of the hop; but when it is put into
the small beer wort, fluid of more thin
nature, there the pores are unsheathed.
and the small beer is rendered to bitter;
therefore the hops, before they are put
into the strong drink, should be previous
ly soaked in pail of hot water.


To confirm the truth Of this observation,
take a quarter Of an ounce OF the best
green tea, and instead of pouring on it
simple boiling water, let the water have
the same quantity Of sugar boiled in it
that it would be necessary 10 sweeten7 so
much tea when made. and you will find
that the sweetness Of the water will pre-
vent its extracting the grateful bitter Of
the tea. -


Beer.


Eight ounces hops, eight ounces spruce
essence, five quarts molasses, toOne barrel
of water, to stand fortnight.