1863 The manufacture of liquors, wines, and cordials

SYRUP OF MULBERRIES.

303

It is customary to make a

oi the fruit as possible.

pint of syrup from a pint measure of the fruit, and if the expressed juice is insufficient for the purpose, to dilute it with water. In dissolving the sugar, as short an exposure to heat as possible is desirable. Some dissolve the sugar in a portion of the juice with heat, and add the remainder a few minutes before removal from the Some fruits contain so much pectin, that their To prevent this, the strained juice must be allowed from eight to fifteen hours, according to the temperature, in order to ferment. The juice separates into two por- tions, the upper thick, the lower clear. The latter fire. syrups are apt to gelatinize ; this is particularly the case with currants and raspberries. syrup with the usual proportion of sugar ; another method of preventing this result is by pressing the juice through a cloth. 'and is to be separated by straining, and made into a

Take of mulberry juice,

Syrup of Mulberries.

refined sugar, two pounds and a

strained, one pint ;

; whiskey, brandy, or neutral spirit,

half

half a glass

;

dissolve the sugar in the mulberry juice, with a gentle heat, and set aside for twenty-four hours, then remove the scum, and pour off the clear liquor from the dregs, if there be any, and lastly, add the spirit.