... usually much larger than our own. Brackperny Jam.—Boil together a quantity of apples cut small, and blackberries that are thoroughly ripe, in proportion of one pound of blackberries to half a pound of apples. When boiled quite soft and pulpy ...

... enough. And then, too, how you see the children trying to pull tLe bhedgesto pieces with their confounded blackberrying. Who wanta to go blackberrying,i should like toknow ? One comfort isthat when they do they always manage to scratch themselves, or else ...

... PrEsFrvVE.—Peel, core, and cut up the apples into small thick pieces, allow lib. of good brown sugar to each of fruit. To every 3lb. of sugar put a pint of water, boil and skim for a few minutes, then add the apples and a flavouring of orange, lemon, or ...

... night. Add a pound of sugar to each pint of juice, boil, and pour shapes. BLACKRZRILT Foco..—Prepare 11b. of blackberries carefully and 11b. of apples which pulp easily; add the juice of a lemon and put all in a clean saucepan with fox, of castor sugar and ...

... cultivating mushrooms aod blackberries. What a prospect for the country children! Fancy every mushroom-meadow tabooed to the early rural rambler, and all the blackberries strictly *preserved,” in the sense of partridges, not of plum-jam. And what & fate for ...

... jelly when cooled on a saucer. Skim well whilst it is boiling. Bracknserry ANp ArpLe Jam.—lnto a stewpan put an equal quantity of picked blackberries and sharpfiavoured apples, that have been pared, cored, and sliced ; to evers pound of the mixed fruit add ...

... bake. BLACKBERRY Jam.—Gather the fruit dry. Allow half a pound of good trown sugar to every pound of fruit. Boil the whole together gently tor an hour, or till the blackberries are soft, stirring and mashing them well, Preserve it like any other jam, It ...

... HOME HINTS, ; Blackberry jam is greatly improved 1 adding half a pound of peeled and cored loui apples to every pound of blackberries. Younfi fowls should have smooth skin and legs, pliable joints and breast bones, plump breasts and necks, bright red combs ...

... is often the result. When making jam, have the paper for covering quite ready before you fill the jars, and as you fill each one dip a piece of paper in cold milk, and cover with this while the jam is still very hot. Jam covered in this way will not get ...

... each of ground cloves and cinnamon. When boiling put in 6lb. of blackberries, and let simmer very gently for 15 minutes. Seal boiling hot in pint jars, and you have spiced blackberries. Not the least of the virtues of that fine old English herb, lavender ...