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Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Wines. |
BLACKBERRY WINE.--Select ripe berries, and
to every gallon of the fruit pour
a quart of boiling water; allow
them to stand twenty-four hours,
and then pour off the juice
(pressing the berries) through a
colander into another open dish;
strain again through a flannel
bag, and to every gallon of juice
add two and a half pounds of
white sugar; stir it up well, and
put into jugs, filling them
entirely. Add a little more juice
every day (from a bottle full
preserved for the purpose) until
fermentation ceases; then put the
wine into bottles, have them
tightly corked and sealed. Keep
in a cool, dry place.
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CIDER WINE.--Take from ten to fifteen
gallons of fresh cider, and to
each gallon add two pounds of
brown sugar. When the sugar is
dissolved, strain the mixture
into a clean cask; let the cask
want two gallons of being full;
leave out the bung, and let it
stand for forty-eight hours. Put
in the bung, leaving a little
vent until fermentation ceases;
then bung up tightly. In a year
it is fit for use. It needs no
straining, and the longer it
stands on the lees, the better.
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WINE JELLY.--Put two ounces of
clarified isinglass and two
ounces of white sugar candy into
a jar, with one bottle of port or
sherry wine; put the jar into a
kettle of boiling water over a
fire, and stir its contents until
all the isinglass is dissolved;
then remove it from the fire, and
stir it until it becomes cold;
when it is cold, put it into
jelly-glasses or moulds; put a
paper wet with brandy upon the
top of each jelly, cover them
tightly, and keep them in a cool
place until they are wanted.
The
addition of a stick of cinnamon
will make this jelly an
astringent. It is very grateful
to invalids.
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