... in stealing quantity of apples from a garden at Byron Hill, Harrow, and damaging a fence, the property of Mra. Harrison. —P.C. Noble, 353 X, said his attention was drawn to defendants, two of whom were in the garden picking apples, and the third on the ...

... Rubus o(ticus, which, if not actually the blackberry of modern times, was probably similar to it. Then, again, the extract of black- berries is admitted oin all sides to be capable of being transformed into a jelly far surpassing in -xcellence the juice ...

... to be mixed with apple. old cottager, however, informs me, that crab is preferable to apple, both in tarts and jam, and makes it all the sharper. In Scotland —where poor Robert Nicoll, who died all too soon, celebrated the blackberry in a poem, tender ...

... the fruit, apples, blackberries, or whatever it may be, in a jar ; set this in a vessel of lukewarm water; cover it closely, put it over the fire, and let the water boil till the fruit is reduced to a pulp. Strain it all through a coarse jelly bag, emptying ...

... directed. A few drops of cochineal will improve the colour of apple jelly. Siberian crab apples yield a very fine jelly in appearance and taste. Prscx Jitur.—Remove the skins if you wish to have the jelly of a very delicate flavour, but ...

... trouble. When red currants aro no longer available, blasts currants. blackberries, quinces, plums, aprione. kc.. can all be used with equal mucous. APPti Jeu.r.—Take about 30 large apples, and rub them thoroughly with& clean cloth; do not peel them, quarter ...

... quite worth the trouble. When red currants are no lender available, black cuirants, blackberries, quinces, plums, apricots, &c., can all used with equal success. Apple Jelly.— Take about 30 large appplei, and rub them thoroughly with clean cloth; not peel ...

... I believe it is used in Greek families.—E. F. J. APPLE JELLY, &c.—Will some of iyour readers oblige me with recipes for preserv{ng pears and n;:fles I particularly want a good recipe for apple jelly, but would like also to know of any other nice ways ...

... for more water must not be added. Let the Apples remain until next day ; then strain by placing a canvas strainer in a collander, press the apples tightly -with both hands, but do not allow a particle of the apple pulp to escape. Boil the juice quickly so ...

... Desserts PLAIN FARR. Baked trout. Roast trove. Fillet of beef. Aubergines. Potatoes. French beans. Mixed fruit jelly. Blackberry and apple pie. Cream. Cheese. Dessert. Coffee. ...

... articles for making apple jelly for storing away. writes A. J. B. Take any number of apples, according to the quantity of jelly you wish to make. Six pounds of the fruit will make about six small crocks of jelly. Pare the ...

... pints, and strain for jelly or blackberry syrup (for each of Which I append directions), then boil down as usual, and put into either Mmoulds or jars. For the Jelly.—Add 31b, sugar and the juice of half a lemon to the strained blackberry juice, and boil till ...