Cultivation of tiie Raspberry—and its uses—Recipes, 
155 
hardly to be supplied for sweetmeats, jams, &c. But 
there may be some that can procure no other, who 
would find it for their convenience to transplant the 
raspberry in its native state, which may be done as 
early as possible after the fruit is gone, although at any 
time they may do so with propriety from July until the 
frost sets in, which, by putting an end to all garden pre¬ 
parations for another year, reproves the laggard for his 
procrastination. This requires but little labor and ex¬ 
pense, other than that of time, for which an equivalent 
is returned the following season in an abundant supply 
of delicious and wholesome fruit for family use. Before 
planting, the ground ought to be well dug and manured, 
and the plants placed at considerable distances apart. 
It is well to select moist weather for this purpose, and 
if, after planting, the weather is dry, the plants should 
be daily watered until they have taken root. As soon 
as possible too, after the ripening and disappearing of 
the fruit, cut down the old wood below the surface of 
the ground, as it bears but one year, and after removing 
the superfluous suckers, reserve 3 or 4 of the more vi¬ 
gorous shoots around the parent one, to bear the follow¬ 
ing year. These shorten, and then carfully lay them 
down upon soil raised to prevent their breaking, and co¬ 
ver them with a few inches of light soil. Soon after the 
frost has left the ground in the spring, raise the plants, 
and if they are slender or exposed to the wind, either 
tie them together, or confine them to stakes. In this 
manner, with proper attention to have them occasion¬ 
ally hoed around and freed from weeds and grass, one 
plantation may be kept in fine bearing for 6 or 7 years, 
by which time a younger growth of shoots previously 
taken from the side of the older plants might be ready 
to succeed to their place in contributing so desirable a 
luxury for the future use of the family. 
I subjoin some recipes for the uses of the Raspberry, 
and some other things, which I can recommend from 
my own practice, that you can insert if you deem them 
of sufficient consequence. 
ELLA. 
Wc can assure our fair Correspondent, we consider the cultiva¬ 
tion of the Raspberry, on which she has given us so instructive 
and agreeable a communication, and the following Recipes also, 
as well meriting attention as the indefinite multiplication of the 
more substantial productions of the farm, and we give them a place 
with great pleasure. As we have not seen them before, we pre¬ 
sume the recipts are original. 
Loudon, in treating of the Raspberry, says “ The Sy¬ 
rup is next to the strawberry in dissolving the tartar of 
the teeth, and as like that fruit, it does not undergo the 
acetous fermentation in the stomach; they are there¬ 
fore recommended to rheumatic and gouty patients. 5 ’ 
The raspberry is also useful in the confectionary depart¬ 
ment, forming an excellent fruit for tarts, jams, and 
sweetmeats, and when properly prepaied as a syrup, and 
diluted, makes a delicious and refreshing beverage, very 
cooling and safe in fevers. 
Raspberry Syrup. —To every quart of fruit, add a pound 
of sugar, and let it stand over night. In the morning 
boil and skim it for half an hour; then strain it through 
a flannel bag and pour into bottles, which must be care¬ 
fully corked and sealed. To each bottle, add if you 
please a trifle of brandy, if the weather is so warm as to 
endanger its keeping. 
The same recipe answers for blackberries. 
Raspberry Jam. —1 lb. Loaf or White Havana Su¬ 
gar, to every pound of fruit—bruise them together in 
your preserving pan with a silver spoon, and let them 
simmer gently for an hour. When cold, put them into 
glass or china jars, and lay over them a bit of paper 
saturated with brandy—then tie them up so as carefully 
to exclude the air. They will keep a year, and are bet¬ 
ter than if made after the old method, with the addition 
of currant jelly. 
Ginger Beer. —One pint molasses and two spoonfulls 
ginger, put into a pail to be half filled with boiling wa¬ 
ter—when well stirred together, fill the pail with cold 
water, leaving room for one pint of yeast, which must 
not be put in until luke-warm. Place it on a warm 
hearth for the night, and bottle it in the morning. 
Beer, (from a Lady of Weathersfield, Conn.)—20 
drops of the oil of spruce, 20 do. wintergreen, 20 do. 
Sassafras. Pour two quarts of boiling water upon the 
oils, then add eight quarts of cold water, one pint-and a 
half of molasses, and a half pint of yeast. Let it stand 
two hours aud then bottle it. 
Rennet or Wine Custards. —Very simple, and prepa¬ 
red in five minutes. Cut a bit of Rennet about 4 inches 
square into strips, which put into a bottle filled with 
wine. It will be fit for use in two or three weeks. To 
make your custard, first warm and sweeten the milk, 
then stir into it a tea spoonful or table spoonful of the 
rennet wine, according to its strength, and pour imme¬ 
diately into a pudding dish, or cups, as you prefer—put 
away in a cool place for an hour, and grate nutmeg on 
them. The whey, of which you can make enough, by 
the addition of extra wine when you prepare it, is a 
very nourishing drink for invalids. 
Tomato Catsup. —To a gallon skinned tomatos, 4 ta¬ 
ble spoonfuls salt, 4 do. black pepper, half a spoonful 
alspice, 8 red peppers, and 3 spoonfuls mustard. All 
these ingredients must be ground fine and simmered 
slowly in sharp vinegar 3 or 4 hours. As much vine¬ 
gar is to be used as to leave half a gallon of liquor 
when the process is over. Strain through a wire sieve 
and bottle, and seal from the air. This may be used in 
two weeks, but improves by age, and will keep several 
years. 
Dr. Rush’s Cure for persons who have drank impru¬ 
dently of cold water or any cold liquid when too much 
heated. Doses of liquid laudanum proportioned to the 
violence of the attack. From a tea spoonful to near a 
table spoonful has been given before relief has been ob¬ 
tained. 
The best and most simple ricipe for preserving Eggs. 
—Pack them during the summer and fall for winter. 
Take a stone crock or firkin, and put in a layer of salt, 
half an inch deep—insert your eggs on the small end, 
and cover each layer of eggs with a layer of salt. If 
the eggs are fresh when packed, and put into a cool dry 
place, they will keep perfectly good until the following 
summer. 
Boil Salsify or Vegetable Oysters till the skin will come 
off easily. When you have taken it off neatly, cut the 
roots in bits as long as an oyster; put into a deep vege¬ 
table dish a layer of crumbs of bread or crackers, a little 
salt and pepper and nutmeg, and a covering of butter 
as thin as you can cut it; then a layer of oysters, till 
your dish is filled, having crumbs at top. Fill the dish 
with water, and brown them handsomely. They can 
remain two hours in the oven without injury, or be eaten 
in half-an-hour. 
Indian Meal Calces. —To three pints of indian meal, 
a piece of butter as large as an egg, and a teasponful of 
salt. Put two teacupsful of boiling water, stir it in, then 
add three eggs, and milk to make it to the consistency 
of batter. Half a teaspoonful of saleratus. 
Whooping Cough. —A teaspoonful of castor oil to a 
tablespoonful of molasses : a teaspoonful of the mixture 
to be given whenever the cough is troublesome. It will 
afford relief at once, and in a few days it effects a cure. 
The same remedy relieves the croup, however violent 
the attack. 
