Blackberry Wine

Mash well the berries, which should not be over-ripe. Strain the juice and pulp through a thin cloth, squeezing the pulp thoroughly. Set the juice away to settle until next day. Then skim, and strain through a thicker, closer cloth.

To each gallon of juice add two and one half or two and three fourths pounds of granulated sugar. Stir until the sugar is dissolved. Put the juice into wide-mouthed jugs, or into jars, reserving a small quantity. Tie a cloth loosely over the mouth of the jugs. As fermentation proceeds, skim off daily, and fill up with the reserved juice. Fermentation ceases in about ten days. Decant and cork lightly until November. Then draw off from the lees, and bottle and cork tight. Some add one gallon of boiling water to each bushel of berries, before mashing, but it is better not to do so, as this is apt to make the wine sour.

Blackberry Cordial

Mash and boil as many berries as you please. Strain, and to each gallon of juice add 3 pounds white sugar.

1/2 ounce ground cloves.

1/2 ounce ground allspice.

Boil again till the juice thickens. When cool, add one half cupful of good brandy to each quart of juice. Bottle tight, and keep in a cool place. Fit for use at once.

Excellent for diarrhoea.

Cherry Bounce

1 peck wild cherries (black). 5 quarts rum, brandy or whis-key.

2 quarts water.

1 1/4 pounds white sugar.

Pound the cherries sufficiently to crack the stones. Put them into a deep stone jar with the spirit, and stir well. Pour oft' into a demijohn, cover tight, and let it stand two or three months, shaking it very often. At the end of that time, squeeze through a bag and add the water and sugar.

Ready to use in one week, but improves the longer it is kept. It will keep for years. This makes a very largo quantity. As it is troublesome to make, it is best to make enough to last several years. This is to be used in sickness, not more than a tablespoonful at a time. An excellent tonic.

Currant Wine

4 (crowded) quarts currants on the stem. 4 quarts water.

4 quarts best brown sugar (white if preferred).

Crush and bruise thoroughly the currants. Add the water; mix well, and strain through a flannel bag. To each four quarts of juice add four pounds of sugar. Leave it in an open vessel until the sugar is well dissolved, and then put in a keg or stone jug, and put in the cellar.

Cork loosely until the wine has worked sufficiently. If in a keg, the wine can remain in it; but if in jugs, it should be drawn and bottled about April or May.

Grape Wine. Make like "Blackberry Wine."

Raspberry Vinegar

4 quarts red raspberries. 1 quart vinegar.


To two quarts of the raspberries add the vinegar, and let it stand twenty-four hours. Then strain through a flannel bag, and pour it over the other two quarts of berries. Let it stand as before and strain again. Allow three fourths of a pound of white sugar to one pint of juice. Stir well. Place it in a stone jar, in a kettle of water, and let it boil until the sugar dissolves. Bottle and seal.

A tablespoonful or two to a glass of water makes a nice drink in hot weather, and it is especially grateful to fever patients.