BLACKBERRY JAM.
From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager.
Put the fruit into a preserving kettle and boil fifteen or twenty minutes, stirring often and skimming off any scum that may rise; then add sugar in the proportion of three-fourths pound of sugar to one pound of fruit. Boil thirty minutes longer, stirring continually; when done, pour into small jars or jelly glasses.
CANNED SPICED BLACKBERRIES.
From MRS. H.J. PETO, of Arizona, Alternate Lady Manager
Wash the berries carefully and drain in a colander. For each quart of fruit add two cups granulated sugar and one-half cup of pure cider vinegar. Put all in a porcelain lined sauce pan, set on the stove and scald thoroughly; then add one-half dozen cloves and one and one-half ounces stick cinnamon for each quart of berries. While the fruit is hot, pour into glass jars and cover at once; it will be ready for use in three or four days. A delicious relish.
SPICED GREEN GRAPES.
From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager.
Five pounds green grapes (wild are best); three pounds sugar; one pound raisins; one-half pint vinegar; one tablespoonful ground cloves; one tablespoonful ground allspice; one tablespoonful ground cinnamon. Stone the grapes and raisins; simmer one hour.