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Hotne-7nade Beverages.
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Mulberry Ratafia.
See Recipe for Gooseberry Ratafia.
Mulberry Shrub.
See recipe for Currant Shrub.
Mulberry Syrup.
See recipe for Cranberry Syrup.
Mulberry Vinegar.
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Put 3 pounds of ripe sound mulberries into
an unglazed earthenware vessel, pour over
them 2 quarts of white mne vinegar, cover
lightly to keep out the dust, and linfuse for a
week, stirring and mashing the berries fre
quently, then strain, add a pound of pure cane
sugar to every pint of liquid, and boil together
for 10 minutes, removing the scum as it rises,
then store in airtight bottles when cold.
Mulberry Water.
Crush a pound of ripe mulberries, and put
them into a jug with a pint of boiling water and
sugar to taste. Let it stand till cold,then strain
and serve.
Mulberry Whisky.
Boil nine pints of sound ripe mulberries and
two pounds of cane sugar together for twenty
minutes, then strain through a jelly bag into
a large jar and when cold add 2 quarts of old
whisky, the strained juice of a lemon, 2 oz. of
crushed sugar candy, half a sliced nutmeg, an
inch of bruised cinnamon, and a quarter of an
ounce of cloves. Cover the jar closely, and
infuse for 6 months, then strain through filter
ing paper till clear, and bottle.
Mulberry Wine.
Bruise three gallons of ripe sound mulberries,
put them into a tub, pour over them 3 gallons
of water andleavefor24 hours,stirringfrequently.
Strain through a sieve and to every gallon of the
liquid add 4 lb. of cane sugar, pour into the
tub again, cover with a blanket and leave for
four or five days to ferment, then strain into a
cask, reserving about half a gallon to fill up
as the fermentation subsides. When the liquid
has quite ceased working, add 1 oz. of dissolved •