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And I am not afraid my brothers will see me suffer in case of sickness," returned Miss Doolittle, her cheeks flaming up like a sumach in October. "But hadn't you better take a little time to think it over? Ma' be it come sudden to you," pleaded Captain Ben. "No, I thank you. Some things don't need thinking over," answered Miss Doolittle, plucking at the barberries more diligently than ever.
If you would make a fine dish of it, when you put in your veal broth, you must add morels, truffles, mushrooms, artichoke bottoms cut in small dice, force-meat balls boiled, not fried, and a few cock's combs; then garnish your dish with fried oysters, petit-pasties, lemon, and barberries.
Dish up the birds upon sippets of white bread, and pour the sauce over them with some capers, lemon finely minced, and barberries, or pickled grapes, whole. Carrots and onions boiled together in broth, separately from the sauce, are sometimes added to it. When no onion is put in, rub the bottom of the dish with a clove or two of garlic.
Take a pound of red roses, two drachms each of mastic and red Sanders, one drachm each of bole ammoniac and red coral, two drachms and a half each of pomegranate seed and prepared coriander seed, two scruples of barberries, one ounce each of oil of mastic and of quinces, and plantain-juice.
Boil and serve it on slices of bread, dipped in any kind of broth, with cauliflowers, cabbage, turnips, and barberries. Pour melted butter over it. A Wild Duck, being first drawn and trussed, must be parboiled, and then half roasted. Having carved it, put the gravy into a pipkin with plenty of onion and parsley, sliced ginger, mace, some washed currants, barberries, and a quart of claret.
Cartier was enchanted with the natural beauties of "as fine a country as one would wish to see and live in, level and smooth, warmer than Spain, where there is abundance of wheat, which has an ear like that of rye, and again like oats, peas growing as thickly and as large as if they had been cultivated, red and white barberries, strawberries, red and white roses, and other flowers of a delightful and sweet perfume, meadows of rich grasses, and rivers full of salmon" a perfectly true description of the beautiful country watered by the Restigouche and Metapedia rivers.
But if the quail, who is here very near his northern limits, has a hard time of it in the winter, and is threatened with such "removal" as we treat the Indians to, his relative, the partridge, our other gallinaceous or hen-like bird, is of a tougher fibre, as you see when you come upon his star-like tracks across the path, eight or nine inches apart, and struck sharp and deep in the snow, or closer together among the bushes, where he stretched up for barberries or buds, and ending on either side with a series of fine parallel cuts, where the sharp-pointed quills struck the snow as he rose, a picture of vigor and success.
Gather your berries when they are full grown, pick and bottle them, tie a paper over them, prick it with a pin, and set it in the oven; after you have drawn, and when they are coddled, take them out and when they are cold cork them up; rosin the cork over, and keep them for use. To keep BARBERRIES for TARTS all the Year.
Put a cork in the jar and tie leather or oil-cloth over it. Plums and grapes may be pickled thus in cold vinegar, but without salt. Have ready a jar of cold vinegar, and put into it ripe barberries in bunches. They make a pretty garnish for the edges of dishes. The bell pepper is the best for pickling, and should be gathered when quite young.
Take the Clusters, and stone them as you do Barberries, then take a little more Sugar than they weigh, put to it as much Apple water as will make a Syrup to cover them, then boil them as you do Cherries as fast as you can, till the Syrup be thick and being cold pot it, thus may you preserve Barberries or English Currans, or any kind of Berries.
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