DOMESTIC ECONOMY AND FAMILY RECIPEs " I M 



back of a spoon ; strain them throngli a flannel bag into a stout; 

 jar ; allow one pound of fine powdered loaf sugar to'one qnart of 

 juice; stir these well together and cover the jar closely. Let, it 

 stand three days, stirring up the mixture every day ; then pour off 

 the clear liquid and put two quarts of sherry wine to each quart- 

 of juice or liquid. Bottle it oflT, and it wilf be fit for use in a 

 fortnight. By adding cognac brandy instead of sherry the mix- 

 ture will be raspberry brandy. — Germantoicn Telegraph. 



Blackberry Wine. — To one quart of juice add two quarts of 

 water and three pounds of sugar ; the berries to be mashed cold, 

 and the juice expressed and strained ; the sugar dissolved in the 

 water and strained. The whole then mixed in kegs and placed in 

 a cool cellar; the bung-hole to be left open until fermentation 

 has nearly ceased, then closed tight and left standing until the 

 ensuing April, when it should be carefully drawn and bottled. 



Raspberry Tineg.\r. — Pick the raspberries and place them in 

 vinegar over night, sufficieiit to cover them. Then strain tlirouo-h 

 a cloth, adding one pound of sugar to one pint of the juice. Boil 

 •.ind skim until clear; and when cool bottle and coik, setting in a 

 cool place. 



Black Currant Vinegar. — Pour three pints of vinegar on 

 five pounds of very ripe black currants, stir them twice a day for 

 three days, then squeeze and strain off the juice, boil it ten minutes, 

 add one pound of loaf sugar to cver}^ pint of juice, boil and drain 

 it about twent}' minutes longer, and bottle it when cold. 



To Make Good Vinegar. — One pint of strained honey and two 

 gallons of soft water. Let it stand in a moderately warm place. 

 In three weeks it will be excellent vinegar. 



Pickles, — Mrs. W. T. Warrensville, Ohio, gives the following 

 directions for preserving pickles from scum : Pack the cucumbers, 

 or whatever is to be pickled, in a jar or tub, pour a weak brine 

 upon them, and let it remain three daj's. Pour off the brine, ami 

 pour on boiling hot vinegar enough to cover the pickles, and let 

 them stand twenty-four hours. Pvcboil the vinegar, and pour on 

 as before. Do this three times, letting the pickles stand twenty- 

 four hours each time. Then throw this pickle away, and add 

 enough fresh vinegar to cover the cucumbers, or whatever is to be 

 pickled. Add a small lump of alum the size of a marble^ to a 

 gallon of pickle ; half pound of sugar and spices to taste. Bring 

 to a boil, skim, and then turn upon the pickles while hot. Let 

 them stand, well covered, for ten days, and they are ready for use. 

 Peaches, pears, sweet apples, etc., are served in the same way. ex- 

 cepting the use of brine. The author of this recipe has pickles 

 two years old, preserved in this way, as free from rot and scum 

 as when first put down. 



Pickled Cabbage.— A correspondent of the Country Gentle-^ 

 man says : " Jn response to the inquiry, ' how to pickle cabouge . 



