The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

mace, nutmeg, allspice, and four cloves, all in fine powder. And two pounds of hog's leaf cut into dice, two leeks, a handful of parsley, ten leaves of sage, a large handful of pennyroyal, and a sprig of thyme and knotted marjoram, all finely minced; eight eggs well beaten, half a pound of bread crumbs scalded in a pint of milk, with pepper and salt. Soak and clean the skins in several waters, last of all in rose-water, and half fill them with the stuffing. Tie the skins in links, boil and prick them with a clean fork, to prevent their breaking, and cover them with a clean cloth till cold. BLACKBERRY JAM. Put some red, but not ripe, blackberries into a jar, and cover it up closely. Set the jar in a kettle or deep stewpan of water over the fire, as a water bath; and when it has simmered five or six hours, force the juice through a sieve. To every pint of juice, add two pounds of powdered loaf-sugar, boiling and scumming it in the same manner as for any other jam or jelly. This simple article is said to afford effectual relief in cases of stone or gravel: a tea-spoonful to be taken every night, and repeated in the morning, if necessary. A good jam may also be made of ripe blackberries, in a similar manner; and both, like other jams, should be kept in jars, closely tied over with brandy paper. BLACKBERRY WINE. Pick and clean a quantity of ripe blackberries; to every quart of fruit, add a quart of cold water which has first been boiled. Bruise them well, and let the whole stand twenty-four hours, stirring it occasionally during that time. Express all the juice and run it through a sieve or jelly bag, on a pound and a half of sugar to each gallon of liquid. Stir it till thoroughly dissolved, put it in a well seasoned barrel, add a little dissolved isinglass, and let it remain open till the next day; then bung it up. This makes a pleasant wine, which