1863 The manufacture of liquors, wines, and cordials

BLACKBERRY SYRUP.

301

of lemon.

Stir the syrup well, to enable the essence

to combine

; this can be colored to taste.

Syrup may be known when it has been sufficiently boiled, by the stirrer being withdrawn from the hot syrup with rapidity, and holding it on a horizontal line and observing if the syrup flows on the side of the stirrer with a thick body, and if it falls from it in the form of shot ; and when these round particles of the syrup are ropy, viscid, falling from the stirrer in threads, or suspended by thread or hairy-like attachments, are evidences of its having been boiled

The use of the saccharometer will indi-

sufficiently.

this should stand at 30

cate the proper density ; in boiling syrup, and 80^

in hot weather, and at

35 in the syrup when it is c

Expressed juice of blackberries,

Blackberry Syrup.

clarified sugar, two and a half pounds ;

one pint ;

whiskey or brandy, half a glass. Dissolve the sugar by the aid of heat, in the juice, in the same manner as for other syrup. When the syrup is cool, add the spirit. The juice is expressed from fruit by placing it in a bag of suitable size, and submitting it to pressure.