Blackberry Cordial

Mrs. John W. Fox

Mash and strain the berries through a sieve.

To 1 gallon of juice,

Put 1 pound of sugar. Boil and add

1 tablespoon of allspice,

1 tablespoon of cloves. Cook till thick. When nearly cold add 1 quart of whisky or brandy. Bottle and seal.

Blackberry Wine

Bruise the berries well with the hands.

To 1 gallon of fruit add 1/2 gallon of water, and let it stand over night. Strain and measure, and to each gallon of juice add 2 1/2 pounds sugar. Put in cask and let ferment. Tack thin muslin over top, and when fermentation stops, pour into jugs or kegs.

Wine keeps best in kegs.

Strawberry Wine

Mrs. John W. Fox Crush the berries and add 1 quart of water to a gallon of berries and let it stand 24 hours. Strain and add 2 1/2 pounds of white sugar to a gallon of juice. Put in a cask, with thin muslin tacked over the bunghole, and let it ferment, keeping it full from a quantity reserved for the purpose. If a small quantity is made, use jugs or bottle. When fermentation ceases, add 1 pint of good whisky to the gallon, and bottle and seal securely. Ready for use in six weeks.

Grape Wine

Crush the grapes and let them stand 1 week. Draw off the juice, strain; add 1 quart of water and 3 pounds of sugar to each gallon. Put in a barrel or cask, with a thin piece of muslin tacked over the bunghole, and let it stand till fermentation stops. Put in a cask and seal securely and let it stand for six months. Then bottle and seal and keep in a cool place.