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A lady correspondent writes us, requesting that we publish some recipe for the making of Blackberry Brandy. She thinks that it will be highly useful among the sick of the army, and that it will be proper and timely that a great deal of it shall be made the present season. We deem her suggestion of sufficient importance to justify us in giving place to several recipes which will be found below. The same intelligent lady, apprehending a scarcity of paper-- printing and writing — under the blockade, inquires the price of waste paper at the paper mills. We understand that it is worth half a cent a pound — not enough to justify any length of transportation: Blackberry Cordial.--Gather the ripest fruit, mash it in a pan with a large wooden spoon, strain out all the juice, and allow a quarter of a pound of sugar to a pint of the juice; mix the juice and the sugar together, and boil and skim it; then strain it again, and when cool to each pint of juice add a teacupful of brandy. Bottle it and it will be fit for use.--This is highly esteemed by some in cases of dysentery. Blackberry Syrup — Recommended as a Specific for Summer Complaint. --To two quarts of juice of blackberries add one pound of loaf sugar, half an ounce of nutmegs, half an ounce of cinnamon, pulverized, one-quarter of an ounce of cloves, one-quarter of an ounce of allspice, pulverized; boil together for a short time, and when cold add a pint of fourth proof brandy. Blackberry Cordial.--Put one gallon of best brandy in a three-gallon keg; fill up with blackberries, cork and set it away for three months. Then pour off and measure the liquor. To every quart add a half pound of sugar, one pint of good wine, and one pint of water. Bottle and cork tightly. It will be ready for use in six weeks. Blackberry Wine, (an English recipe).--Gather the blackberries when they are full ripe and dry. Take twelve quarts and crush them with the hand; then boil six gallons of water with twelve pounds of brown sugar, for a quarter of an hour; skim it well and pour it on the blackberries, letting it stand all night. Then strain it through a hair seive and put it into a cask with six pounds of Malaga raisins, and one ounce of isinglass dissolved in a little cider. Stir all up together and stop up close, letting it stand six months before bottling. Blackberry Wine.--To one gallon of clear blackberry juice add one quart of water and three pounds of white sugar. Mix well together and put the mixture into an earthen vessel, which should be kept almost full. Skim well every twenty-four hours until it is done fermenting, which will be in about a month; then bottle and cork tightly. Lay the bottles down on the sides in a cool, dry place. This is a recipe that can be fully relied on if the directions be properly attended to.
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