€ 1 ie Mmmift. 
ELDERBERRY AND GINGER WINE. 
Me. Tucker —On reading the Aug. Cultivator, I see 
that you are in want of a receipt for making Elder¬ 
berry wine. With pleasure I send one. 
Take three quarts of black Elderberries, when quite 
ripe, to a gallon of water and four pounds of brown 
sugar, a little root ginger and a few cloves. Boil the 
berries and water half an hour—Strain them, and then 
boil the wine and spice together about an hour. Skim 
the froth as it rises. When it is boiled, let it stand till 
almost cold; then add a teacup full of yeast, and let 
it stand three days. Then barrel it, and let it stand 
four months, when it may be bottled, with a lump of 
sugar in each bottle. Cork tight, and keep in a cool 
place. Age improves it. 
I send you another simple receipt for making Gin¬ 
ger wine. Take 4 quarts of water and 5 lbs. of moist 
sugar, to 2 ozs. of best root ginger—bruise it and boil 
all together three-quarters of an hour. When cold, 
add a little yeast, barrel it for a week or ten days— 
then bottle it with a lump of sugar in each bottle. 
In 4 weeks it will be fit for use. J. H. Rawlings. 
Butternuts, Aug 14 th. 
Messes. Eds. —In your No. 2 Vol. 4, of Country 
Gentleman, a subscriber calls for a recipe for elderber¬ 
ry wine. An English woman gave me the following, 
which a trial lias proved to be first rate. 
To 1 gallon of fruit, add 1 gallon of water, and boil 
for 15 minutes. Strain off and measure the liquor. 
Take any kind of sugar, and put 4 pounds to 1 gallon 
of liquor, £ an ounce of cloves, 1 ounce of ginger— 
boil the spice with the liquor, and when lukewarm put 
in yeast and let it work one day before bottling. Then 
bottle loosely, and let it stand for a month before using. 
I have the wine two years old, at which age it is a 
very refreshing and healthful beverage—truly good. 
R. J. W. Sheffield, III. 
WHEAT FLOUR, BOLTED AND UNBOLTED. 
It is said that there are of nutriment peculiarly fa¬ 
vorable for the growth of the muscular system, in eve¬ 
ry 1,000 lbs. of wheat, about 28 lbs. In every 1,000 
lbs. of flour only about 20 lbs., and in every 1,000 lbs. 
of bran, about 60 lbs. To please the ©ye and the pa¬ 
late we sift out the most nutritive part of this grain, 
and seek a substitute for it in the consumption of ani¬ 
mal food, &c. There is yet another loss or disadvan¬ 
tage from this rather foolish fastidiousness. The bolt¬ 
ed flour will not go nearly so far as the unbolted. If, 
in a given time, eight persons will consume 40 lbs. of 
fine flour or the usual product of one bushel of wheat, 
then it would take a considerably longer time for them 
to consume that flour with the addition of several 
pounds of coarser material. This saving from the use 
of unbolted flour would be greater than just in pro¬ 
portion to the increase in weight of the unbolted above 
the bolted article, for the former contains the most nu¬ 
triment. It would be certainly within the limits of 
truth to calculate that four bushels of wheat would go 
farther in the unbolted state, than five bushels bolted. 
This is no contemptible consideration at present prices 
of wheat and flour. To this may be added the fact 
that unbolted flour is most conducive to health. 
READY RELIEF FOR BEE STINGS. 
Messrs. Editors— We have noticed occasionally 
for a year or more recommendations of an application 
of liquid hartshorn or aqua ammonia to the stings, of 
bees, wasps, Ac. as a means of certain and speedy re¬ 
lief. Though rather slow to put much faith in many 
of the recommendations and cures of which some old 
women, with large marvellousness and an easy creduli¬ 
ty, seem to have a never-failing supply, we were, not¬ 
withstanding, inclined to think favorably of this par¬ 
ticular one. Accordingly we had it stored away in our 
memory to be ready for trial on the first opportunity. 
That opportunity not having yet occurred, we took the 
more especial notice of a little item of information 
which we found in an account of some ‘ Rambles ’ 
which Mr. S. B. Noble puts on record in the Aug. No. 
of The Michigan Farmer. Intruding himself among 
the bees belonging to some of his kind entertainers 
farther than they thought was becoming or proper in a 
perfect stranger, one of them undertook to teach him 
a lesson in regard to keeping a proper distance, and in 
order to get this lesson effectually instilled and fixed 
in his memory, used on Mr. Noble’s neck the instrument 
which Providence has furnished to this little instruc¬ 
tor for the purpose of enforcing its lessons about keep¬ 
ing at proper distances. His neck he says, immediate¬ 
ly began to swell and to be exceedingly painful. He 
applied soon two drops or thereabouts of a strong solu¬ 
tion of ammonia—the common aqua ammonia of the 
shops—and the relief was instantaneous, the pain aba¬ 
ting and the swelling subsiding in less than two minutes 
after the application, so that he would not have known 
that he had been stung from any unpleasant sensation 
then remaining. 
If the above article were not at hand we should ex¬ 
pect about the same relief from a strong solution of 
potash, or soda, or saleratus, or from alcohol or cam 
phorated spirits, or muriated tincture of iron, or elixir 
of vitriol, or any dilute acid, strong vinegar, or other 
articles powerful enough to cause momentary and 
rather severe smarting in the wound. A. 
GREEN CORN PUDDING. 
This is one of the numerous rural luxuries which 
the farmer has always the power to obtain at small 
expense. The following- is the recipe for making it— 
Take of green corn, full in the milk, twelve ears, 
and grate it. To this add one quart of sweet milk, 
one-fourth of a pound of fresh butter, four eggs, well 
beaten, pepper and salt as much as may be deemed 
necessary ; stir the ingredients well together, and bake 
in a buttered dish. Some add to the other ingredients 
a quarter of a pound of fine sugar, and eat with sauce. 
It is an excellent dish, cold or warm, with meat or 
sauce ; but epicures of the most “ exquisite taste ” de¬ 
clare for it, we believe, and with the first service.— JY. 
E. Far. 
