... BLACKBERRIES. These are very useful and profitable late hardy fruits where suitable positions can found for their culture. Pars'ey-leayed.” variety raised at the Haudswortb Nurseries some twenty ormore years ago is, we be'.ieve, still unsurpassed, although ...

... pudding basin with it, peel the apples, core, and cut them into thin slices; pick the stalks from the blackberries, fill the basin with the blackberries and apples; add the sugar, lemon rind, and nntmog; cover with paste, tie over it a floured cloth, and ...

... Blackberry Mould. Put a pound of ripe blackberries into a pudding basin, place this in a larger one of hot water, put a plate on tire top, and let it remain in the oven until the fruit is soft. Press out all the juice and mix it with rather more than ...

... Blackberry Jelly. Take twelve pounds of ripe blackberries, pick clean, and place in a deep jar, tnen tie a paper over and place in rather hob oven for three-quarters of an hour to draw syrup from them. Then press through a hair-sieve to get out all the ...

... BLACKBERRY WINE put any quantity of blackberries into a jar or pan, cover thorn with booling water, and allow them to stand in a cool oven all night to draw out the juioe; or they may be mashed with hand, which is even better though very much more' t ...

... Blackberry Jam. A Mother (Abbeydale).—This will be found cheap and wholesome preserve, and mixed with apples will be greatly relieved the insipid flatness frequently complained of. Any sharp-flavoured apple will do. but the Wellington or JJumdoro’s seedling ...

... Blackberry Jelly. Put the fruit in a stone jar; set the jar in a pot of cold water; put a few small sticks the bottom of the pot to keep the jar from breaking. When the water boils around the jar, and the fruit is soft, take it out and squeeze out the ...

... Blackberry Jam. After picking from the stalks, weigh the berries, and allow three-quarters of a pound of crushed white preserving sugar every pound of fruit. Set them together over a slow fire, stirring with a wooden or silver spoon to prevent burning ...

... BLACKBERRY WINE. make excellent etiau.g blackberry wine, follows;—Take quarts of ripe blackberries well-picked and pressed, and mix them with lOlbs. of good honey and 261bs, of strong bright rioiat sugar. Boil with 12 gallon* of soft water, and the white ...

... BLACKBERRY SYRUP is delicious, and cheap and useful. Press out the juice from very ripe blackberries, and to each pint add lib. brown—Damerara —sugar, boiled in pint of water to a rich syrup; allow it to boil for 15 or 20 minutes, stirring it well; put ...

... Blackberry Brandy. To one quart of strained blackberry juice, add a pound of white sugar, a teaspoonful of powdered allspice, a teaspoouful of ground cloves. Boil a few minutes, then remove from the fire, and add half a pint of good brandy; bottle and ...

... Apple and Blackberry Pudding. Take quart of blackberries, four large apples peeled and sliced in thin pieces, half a pound of sugar, and three or four thin slices of lemon-peel. Make light suet paste, lino a deep basin, and fill in with the above ingredients; ...