1853. 
THE CULTIVATOR, 
279 
Valuable Recipes. 
[selected from various sources.] 
Cherry Marmalade. —Remove the stones and stalks 
from the cherries, and rub the cherries through a sieve, 
add to this result a little currant juice, say half a pint 
to every three pounds of cherry; put the whole over the. 
fire, stirring into it three-quarters of a pound of fine 
white sugar to every pound of the fruit, and boil it un¬ 
til it becomes a thick jelly; pour it into jars or moulds, 
and when it is cold, spread on the top of each jelly a 
paper dipped in brandy, cover each jar or mould tightly, 
and keep it in a cool and dry place until it is wanted. 
Currant Marmalade or Jam. —This is made in the 
same manner as cherry marmalade, using currants alone 
and adding to every pound of currant pulp and juice, 
one pound of fine white sugar. 
Raspberry Marmalade or Jam. —Pass the raspberries 
through a fine sieve to extract their seeds, add to them 
their weight in fine white sugar, and boil them, and stir 
them over the fire until you can just see the bottom of 
the stew-pan; treat it as Quince marmalade. 
Currant and Raspberry Jelly. —Pick over a quart 
of red currants, a quart of white currants, and a quart 
of raspberries; put the whole over the fire, stir them, 
and boil them about ten minutes, then rub them through 
a sieve, strain the liquor while hot through a jelly-bag, 
add a pound of fine white sugar to every pint of the 
liquor, boil and treat it as directed for apple jelly. 
Pineapple Jelly. —Pare and grate the pineapple, and 
put into the preserving-pan with one pound of fine 
white sugar to every pound of fruit; stir it and boil it 
until well mixed, and thickens sufficiently, then strain 
it, pour it into jars, and when it has become cool, cover 
the jellies with papers wet in brandy, cover the jars 
tightly, and treat them as apple jelly. 
Black Currant Wine. —Strain the currants, which 
should be perfectly ripe. To each quart of juice put a 
couple of quarts of water and three pounds of sugar; 
stir the whole well together, and let stand 24 hours 
without stirring; skim and set in a cool place to ferment 
slowly. Let it remain three or four days; if at the end 
of that time It has ceased fermenting, add one quart of 
French brandy to every fifteen gallons of the liquor, 
and close the cask tight. Bottle when clear; it will be 
fit for use in six months, and improve by age. 
Black currant w’ine is excellent in cases of sickness, 
such as for diseases of the bowels. 
Gooseberry Wine. —Bruise the berries which must 
be green, put them in a closely covered jar and set the 
jar into a pot filled with boiling w r ater; keep the water 
boiling around the jar, till the gooseberries are soft, 
then take them out, mash them with a spoon and put 
them into a jelly bag to drain; when all the juice is 
squeezed out, measure it, and to a pint of juice allow a 
pint of sugar, boil twenty minutes, skim well. 
Blackberry Wine. 
It may not be known to many of your subscribers 
that they possess in the blackberry, grown so unwilling¬ 
ly by them in their fields, the- means at once of making 
an excellent wine and valuable medicine for home use. 
To make a wine equal in value to Port, take ripe 
blackberries and press them, let the juice stand thirty- 
six hours to ferment, skim off whatever rises to the top, 
then to every gallon of the juice, add a quart of water 
and three pounds of sugar, (brown sugar will do,) let 
this stand in open vessels for twenty-four hours, skim 
and strain it, then barrel it until March, when it should 
be carefully racked off and bottled. 
Blackberry cordial is made by adding one pound of 
white sugar to three of ripe blackberries, allowing them 
to stand for twelve hours, then pressing out the juice, 
steaming it, adding one-third part of spirit, and putting 
a teaspoonful of finely powdered alspice in every quart 
of the cordial—it is at once fit for use. 
This wine and cordial are very valuable medicines 
in the treatment of weakness of the stomach and bow¬ 
els, and are especially valuable in the summer com¬ 
plaints of children. 
As this is the season of such disorders, and as the 
blackberry will soon be ripe, I have thought it necessa¬ 
ry to make known these recipes .—Southern Planter. 
Another Method. —A lady friend, of Atlanta, gives 
us the following simple and easy method of making 
Blackberry Wine and Cordial. We have tried the 
wine made after this recipe, and can recommend it as 
most excellent: 
Blackberry Wine .—To three quarts of blackberry 
juice, add 1 quart of water and 3-| pounds of sugar, 
(white or brown.) Put in an open jar, and let it stand 
two or three days to work; then bottle and set away 
in a cool place for a year before using. 
Blackberry Cordial .—Take any convenient quanti¬ 
ty of blackberries, and stew in a preserving kettle for 
half an hour; then strain and boil again for half an 
hour, adding one pound of sugar to each quart of juice, 
using spices to the taste. When cool, add one gill or 
more of the genuine Cogniac brandy to each quart of 
juice. Then bottle and cork tight .—Southern Cidt. 
Drinks for Harvest# 
There is nothing which creates thirst more than la¬ 
boring in the sun—and such being the case, it is the 
duty of the master to have a cool and refreshing drink 
supplied at least once in each hour to his hands in the 
field. A hand would be well occupied, whose time was 
devoted to this object, and it would be well to have a 
small hand cart fitted up with a, five gallon keg or half 
barrel, in which should be a drink comprised in the 
proportion of Jive gallons of uater , half a gallon of 
molasses and one quarter of a pound of ginger. The 
whole should be well stirred together, and served out 
hourly. This drink we have frequently recommended, 
because we know it to be invigorating, refreshing and 
safe, no matter how cool the water may be. The cooler 
the water, the more grateful will it be to the palate— 
the more refreshing to the system—the surer of giving 
tone and strength to the harvester .—American Far. 
Cure for Erysipelas. 
The editor of the Salem Observer gives a public cure 
for this distressing disorder, from which he has been a 
great sufferer. He says, “ a simple poultice made of 
cranberries, pounded fine and applied in a raw state, has 
proved in my case, and a number also in this vicinity, 
a certain remedy.' 5 In this case the poultice was appli¬ 
ed on going to bed, and the next morning, to his sur¬ 
prise, he found the inflammation nearly gone; and in 
two days he was as well as ever. 
A New Mixture used for Washing Cloths. 
In Berlin, Prussia, the washerwomen use a mixture 
of 2 ounces of turpentine and a quarter of an ounce of 
spirits of sal ammoniac, well mixed together. The 
mixture is put into a bucket of warm water, in which 
half a pound of soap has been dissolved. Into this 
mixture the dirty clothes are immersed during the 
night, and the next day washed. 
The most dirty cloth is perfectly freed of all dirt, and 
after two rinsings in fresh water, the cloth has not the 
least smell of turpentine. The cloth does not require 
so much rubbing, and fine linen is much longer preserved 
A Secret for a Farmer’s Wife. —While the milk¬ 
ing of your cows is going on, let your pans be placed in 
a kettle of boiling water. Turn the milk into one of 
the pans taken from the kettle, and cover the same with 
another of the hot pans, and proceed in the same man¬ 
ner with the whole mess of milk, and you will find that 
you have double the quantity of sweet and delicious 
butter. Try this, dairy women, and write us the results 
will you?'— Extract . 
