... BLACKBERRIES, BLACKBERRIES. Arriving daily from Dromilly, Armagh, Fines* Blackberries for Jellies or Preserving. Delivered to all parts of the City, 1/9 per stone.— Bros.. Floral Buildings and Ann Street. Telephode 932. P 51497 Time-keeping Watches are ...

... BLACKBERRIES. BEVERAGES FROM BLACKBERRIES. Blackberry Vinegar. Make for raspberry vinegar. Royal Blackberry Acid. Ingredients (Ist day).—3lb. blackberries, •/. citric acid, 1 quart wafer. Met li'*d.—Pick rip© sound fruit. Put into ,i delob ...

... dykes grow good blackberries, the sun the stones adds heat the ripening fruit and ensure* the fruit being dry. In every case pick blackberries on a dry, sunny day, and preserve them the day they are picked. BEVERAGES FROM BLACKBERRIES. Ingredients.—l2lb ...

... blackberries. There are blackberries and blackberries. cultivating cane iruits, such as ra&i>- and loganberries, the canea which bear truit this year are cut away when the season over and the new canes are trained the wires their stead lor next year’s ...

... The Blackberry. This a dessert well as a culinary fruit. We •would like to recommend the ordinary blackberry —the wild fruit of the hedgerows our isles. Those who have never seen a plateful of blackberries cannot imagine the difference etween them and ...

... add the blackberries and sugar. Boil rapidly till will set—probably 45 minutes for this quantity. Try after 35 minutes if the blackberries begin to smell strongly and if the surface looks crinkled. Note.—lf smooth jam is desired the blackberries may boiled ...

... if On Blackberries blackberrying season has nearly run its course. but some luscious fruit still clings to the bramble stem. In the course of a number of ramble: around the outskirts of the city I have discovered that the Malone and Ballygamartin districts ...

... ensures the fruit being dry. In every case pick the blackberries on a dry and. if possible, sunny day and preserve them immediately. BEVERAGES FROM BLACKBERRIES. Blackberry Acid. Ingredients.—l2lbe. blackberries, 3 quarts spring water, so*. tartario acid. To ...

... BLACKBERRIES. BLACKBERRY JELLY (Thick.) Pick the finest fruit procurable. It should l>e black but firm. Just cover the bottom the preserving pan with water. Put in the fruit. Boil to a pulp, stirring with a wooden, spoon. Directly the )uic© has left the ...

... THE BLACKBERRIES. The wild blackberry, the cut-leaved variety (the parsley-leaf blackberry), Himalayan Giant, and the American varieties are dessert as well culinary fruits. The parsley-leaf blackberry has similar-sized fruits to, but tinier pips than ...

... for well.nouruilied keep dowering. The add blackberry. amine cutleaved variety. persley-k-at blackberry, Himalayan Giant and the American varieties are down at well as culinary fruit.. The cut -leaved blackberry has fruit to. hut tinier pips than. the common ...

... lightly-whipped cream, and strain the dissolved gelatine. Pour «nto a moistened mould and turn out when set. Blackberry Custards.—Oently stew some blackberries till tender, adding sufficient sugar to sweeten and enough water to keep thl fruit from burning. Hub ...