Proceedings of the Farmers' Club. 479 



Professor James A. Whitney. — The value of sumac for tanning 

 and dyeing purposes, especially for the first, is very great, but for 

 wine it don't amount to much. It is very doubtful if the average of 

 American sumac will yield ten per cent of tannin, let alone twenty 

 per cent ; eighteen per cent is tlie amount commonly claimed for 

 Sicily sumac. The material is composed of the leaves and twigs, 

 cut off and dried in the sun, and ground in mills constructed for the 

 purpose. It must not be allowed to get damp or moldy. It is mostly 

 used for tanning morocco, and until within a few years since most 

 of that used in this country was imported from abroad, but ten or a 

 dozen years ago the business was started in Virginia and has been 

 increasing ever since. One manufacturer grinds and sells 600 tons 

 per annum. A part of this is sent to Europe. Wliei-e it grows 

 naturally in abundance its preparation for market ought to prove 

 profitable. The same may be said of quercitron, which is used for 

 similar purposes, and is made from the inner bark of the black oak. 

 As regards the seed it cannot be counted of consequence as a dye. 



Blackberry Wine. 



Mrs. Bernice J. Kysor, Howard, I^. Y., having seen an inquiry 

 at our session held on the loth of July, how to make blackberry 

 Avine, sends the following recipe : Measure your berries and bruise 

 them; to every gallon add one quart of boiling water. Let the 

 mixture stand twenty -four hours, stirring occasionally ; then strain 

 off the liquor into a cask ; to every gallon add two pounds of sugar, 

 cork tight, and let it stand until the following October, and you will 

 have wine ready for use without further labor, 



Mrs. n. W. Featherston, Union, Jackson county, Iowa. — Learned 

 savans, I send you my mode of making blackberry syrup. Take the 

 high bush blackberries, set them over a moderate fire, let them sim- 

 mer until they break to pieces, then strain them through a flannel 

 jelly -bag. To efich pint of juice allow one pound of white sugar, 

 half an ounce of cinnamon, quarter of an ouce of mace, two tea- 

 epoonsful of cloves, powdered fine. Boil fifteen minutes, strain, and 

 when cool add to each pint of syrup a wine-glass of good French 

 brand}'. Bottle, cork, seal tight, keep in a cool place. 



Mr. J. Warr, Chicago, Cook county, Illinois. — I would recommend 

 those persons who have more berries than they can dispose of, when 

 gathered, to dry them, and I think they can find an excellent market 

 here in Chicago. They are retailing here for thirty-five cents per 



