A CLUSTER OF BERRIES 157 



BLACKBERRIES PRESERVED 



Allow equal weight of sugar and fruit; place in jars in 

 layers and let stand over night. Juice should not over- 

 flow, but if lacking fill up. (Let fruit be three inches from 

 tops.) Cork and wire or screw on tops, letting come to 

 boil in water bath. Let remain five minutes; seal tight 

 and place in cooler spot till cold. 



Blackberries and strawberries or pieplant may be put 

 up together. 



PICKLED BLACKBERRIES 



Allow three tablespoons fruit vinegar to^each quart of 

 berries; also one cup of sugar. Boil with the sugar and 

 vinegar a half- teaspoon each of cassia buds, mace and cloves 

 (in bags). Add berries and cook slowly twenty minutes. 

 Seal while hot. 



BLACKBERRY' CATSUP 



Cover berries with boiling water; simmer ten minutes; 

 press and strain juice, for each quart adding one-half 

 teaspoon mace, cinnamon, white mustard and pepper. 

 Reduce to one-fourth quantity, then add strong vinegar 

 till of consistency liked. Bottle and seal while hot. 



BLACKBERRY VINEGAR 



Allow two gallons of water and a half-pound of sugar 

 to each gallon of mashed blackberries. Mix and place in 

 cask, with tablespoon of yeast. Set in warm place and 

 shake every few days. May be drained off in three months 

 to get rid of pulp or new holes bored in cask to prevent 

 inconvenience. 



BLACKBERRY WINE No. 1 



For each quart of fully ripe fruit mashed and placed in 

 tub, allow a quart of boiling (soft) water. Pour on berries 



