r 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 may be bottled off in about two months.

BLACKING for shoes is made of four ounces of ivory black, three ounces
of the coarsest sugar, a table-spoonful of sweet oil, and a pint of
small beer, gradually mixed together cold.

BLACKING BALLS. Portable shoe-blacking, in the form of cakes or balls,
is made in the following manner. Take four ounces of mutton suet, one
ounce of bees-wax, one of sweet oil, and a dram each of powdered
sugar-candy and gum-arabac. Melt them well together over a slow fire;
add a spoonful of turpentine, and lamp-black sufficient to give it a
good black colour. While hot enough to run, make the composition into a
ball, by pouring it into a tin mould; or let it stand till nearly cold,
and then it may be moulded into any form by the hand.

BLADE-BONE OF PORK. Cut it from the bacon-hog, with a small quantity of
meat upon it, and lay it on the gridiron. When nearly done pepper and
salt it. Add a piece of butter, and a tea-spoonful of mustard; and serve
it up quickly. This dish is much admired in Somersetshire. A blade-bone
of mutton may be dressed in the same way.

BLAMANGE. Boil two ounces of isinglass half an hour, in a pint and half
of water, and strain off the cream. Sweeten it, and add some peach
water, or a few bitter almonds; let it boil up once, and put it into
what forms you please. Be sure to let the blamange settle before you
turn it into the forms, or the blacks will remain at the bottom of them,
and be on the top of the blamange when taken out of the moulds. If not
to be very stiff, a little less isinglass will do.--For Yellow Blamange,
pour a pint of boiling water upon an ounce of isinglass, and the peel of
one lemon. When cold, sweeten with two ounces of fine sugar: add a
quarter of a pint of white wine, the yolks of four eggs, and the juice
of one lem