iS8 FRUIT RECIPES 



and let stand till next day, stirring once in a while. 

 Then press out, strain and measure juice, allowing a half- 

 pound of sugar to each quart of the hquid (first placing 

 sugar in a cask and straining juice into it). Stir till dis- 

 solved, then let cask remain unstopped till fermentation is 

 over. At this point stir in the beaten whites of four eggs 

 or a half-ounce of gum arabic dissolved in a little water. 

 Leave open till next day, when it may be bunged. Will be 

 ready to bottle in two months. 



BLACKBERRY WINE No. 2 

 Scald berries; press and strain juice, allowing for each 

 quart of juice two quarts of soft water and three pounds of 

 white coffee sugar. Keep bung open till fermentation 

 ceases, when stop, and place barrel in cool place for eight 

 months, then bottle. 



BLACKBERRY CORDIAL No. i 



Crush and strain berries, allowing for each quart one- 

 half pound loaf sugar, a teaspoon each of cloves and cin- 

 namon (powdered) and a grated nutmeg. Boil all together 

 fifteen minutes; cool, and for each quart of syrup add one- 

 half pint brandy. Bottle. Dose: From one teaspoon to 

 wineglassful. 



BLACKBERRY CORDIAL No. 2 



To three pounds uncooked berries allow one pound white 

 sugar and let stand twelve hours. Then press and strain, 

 adding one-third rum or brandy and allowing one teaspoon 

 allspice (powdered) to each quart of cordial. It must be 

 bottled some time before it is fit for use. 



BLACKBERRY BRANDY 



Mix equal parts of fruit juice and brandy, for each gallon 

 allowing one pound loaf sugar, 



