When fully ripe, blackberries, like raspberries, do not contain as much free acid as currants or cranberries. In cordial, syrup, jelly and jam, they give variety to the diet in cases of chronic diarrhoea.
In vinegar or wine the blackberry makes a pleasant, cooling drink for convalescents.
Blackberries and dewberries are laxative only when eaten raw.
Fully ripe large berries have a core, which the patient must not swallow.
Put a half cupful of very ripe blackberries in a saucepan with a half cupful of water, bring to boiling point, add one teaspoonful of arrowroot moistened in a little cold water; cook slowly five minutes, add one tablespoonful of sugar and press the mixture through a fine sieve. Put into an individual dish for cooling. Serve plain, or with cream.
Press sufficient full ripe blackberries through a fine sieve, to make a half cupful of clear juice. Bring to boiling point, boil a minute, add one tablespoonful of sugar, and pour while hot into the well-beaten white of one egg. Heap at once into a lemonade cup and stand aside to cool.
Press sufficient underripe blackberries through a sieve . to make one cupful of juice. Bring the juice to a boil, boil three minutes, add an equal quantity of sugar, boil about five minutes, until the mixture will jelly when cool. Turn into small serving glasses and stand in the refrigerator. The jelly must be soft and delicate, not tough.
Press sufficient very ripe blackberries through a sieve to half fill a tumbler; siphon into this either soda or plain carbonated water; or if a siphon is out of the question, add a split of Apollinaris, and serve at once.
This makes an exceedingly nice drink in cases of chronic diarrhoea.
Squeeze sufficient slightly-heated, very ripe blackberries to make one pint of juice. Boil one pound of white rock candy with a pint of water for ten minutes, add the juice, boil five minutes, bottle while hot and seal.
Heat four quarts of blackberries, stirring them all the while; do not add water. Mash the berries and strain them through two thicknesses of cheesecloth, pressing out all the juice. Measure the juice, put it in a preserving kettle, add to each quart of juice, one pound of sugar, ten whole allspice, two cloves, and an inch piece of cinnamon. Bring to a boil, boil fifteen minutes, take from the fire, and when cool add one gill of brandy to each quart. Bottle in perfectly clean bottles, cork and seal.
If good brandy cannot be purchased, use the best rye or Bourbon whiskey.
Mash and squeeze sufficient blackberries to make one quart of juice; stir in one pound of granulated sugar. Tie a teaspoonful of ground cinnamon, the same of allspice, the same of ginger and a saltspoonful of cloves into a little square of cheesecloth; put it into the juice, bring to a boil and boil twenty minutes. Strain through two thicknesses of cheesecloth, and when cold add a half pint of brandy. Bottle and cork.
Put two ounces into an ordinary tumbler and fill the tumbler with cool, plain water. Or serve two ounces plain, in a wineglass. Good in dysentery and diarrhoea.
Put two quarts of ripe blackberries into a stone jar, pour over one quart of good cider vinegar, cover the jar and stand aside for two days. Drain off the liquor without mashing the berries, pour it over a quart of fresh berries, cover and stand aside as before. Do this once more, using fresh berries each time, this time straining through two thicknesses of cheesecloth. Measure the liquor, and add one pound of sugar to each pint. Boil slowly five minutes, skim, let it stand a minute to cool, fill it into clean bottles, cork and seal.
This makes a cooling drink in hot weather for convalescents or fever patients.
I quart of very ripe blackberries I clove
I pint of water An inch piece of cinnamon
12 whole allspice 2 pounds of loaf sugar I quart of good brandy
Mash the berries and strain them through two thicknesses of cheesecloth. Boil the sugar and water ten minutes, add the syrup to the juice, add all the spices and one quart of good brandy; stand the mixture away in fruit jars, lightly covered, for at least two weeks. Strain, bottle, cork and seal.
Mash wild blackberries, bring them to boiling point and drain over night. Next morning put the juice in a preserving kettle; boil five minutes and skim; fill it into bottles, leaving a two-inch space in the neck; cork and put them, on their sides, in a wash boiler, with enough hot water to cover. Boil a half hour, and allow them to cool in the water. When cold dip the corks in sealing wax.
Mash one cupful of ripe berries, strain through cheesecloth, add two teaspoonfuls of powdered sugar, stir until the sugar is dissolved, put the mixture in a large tumbler, add a little cracked ice, and fill the tumbler with carbonated or plain water.