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Blackberry Vinegar

Allow two gallons of water and a half-pound of sugar to each gallon of mashed blackberries. Mix and place in cask, with tablespoon of yeast. Set in warm place and shake every few days. May be drained off in three months to get rid of pulp or new holes bored in cask to prevent inconvenience.

BLACKBERRY WINE No. I For each quart of fully ripe fruit mashed and placed in tub, allow a quart of boiling (soft) water. Pour on berries and let stand till next day, stirring once in a while. Then press out, strain and measure juice, allowing a halfpound of sugar to each quart of the liquid (first placing sugar in a cask and straining juice into it). Stir till dissolved, then let cask remain unstopped till fermentation is over. At this point stir in the beaten whites of four eggs or a half-ounce of gum arabic dissolved in a little water. Leave open till next day, when it may be bunged. Will be ready to bottle in two months.

BLACKBERRY WINE No. 2 Scald berries; press and strain juice, allowing for each quart of juice two quarts of soft water and three pounds of white coffee sugar. Keep bung open till fermentation ceases, when stop, and place barrel in cool place for eight months, then bottle.

BLACKBERRY CORDIAL No. 1 Crush and strain berries, allowing for each quart onehalf pound loaf sugar, a teaspoon each of cloves and cinnamon (powdered) and a grated nutmeg. Boil all together fifteen minutes; cool, and for each quart of syrup add onehalf pint brandy. Bottle. Dose: From one teaspoon to wineglassful.

BLACKBERRY CORDIAL No. 2 To three pounds uncooked berries allow one pound white sugar and let stand twelve hours. Then press and strain, adding one-third rum or brandy and allowing one teaspoon allspice (powdered) to each quart of cordial. It must be bottled some time before it is fit for use.