71 / 184
SYRUPS
—
FRUIT
AND
PLAIN
71
and
mash;
cover
carefully
with
a
cloth
and
set
on
ice
for
thirty-six
hours.
Strain
through
a
bag,
pressing
out
all
the
juice
possible.
Heat
the
plain
syrup
to
the
boiling
point
and
add
the
blackberry
juice,
boil
for
five
minutes,
remove
from
the
fire
and
allow
to
become
nearly
cool
;
bottle
and
seal.
Put
in
a
cool
place
when
storing.
BLACKBERRY
SYRUP
I
pint
of
blackberry
juice,
i
pound
of
granulated
sugar,
i
ounce
of
cider
vinegar,
4
whole
cloves,
£
teaspoonful
of
cinnamon,
£
teaspoonful
of
ground
mace.
Select
perfectly
ripe
blackberries,
wash,
mash
and
put
on
the
ice
in
a
carefully
covered
jar
for
twenty-four
hours.
It
is
well
to
cover
the
berries
with
a
linen
cloth.
At
the
end
of
that
time,
press
through
a
bag,
and
to
each
pint
of
juice
add
one
pound
of
granulated
sugar,
one
ounce
of
cider
vinegar,
four
whole
cloves,
an
eighth
teaspoonful
of cinna-
mon
and
an
eighth
teaspoonful
of
mace.
Bring
to
the
boil-
ing
point
and
allow
it
to
boil
for
five
minutes,
strain
into
hot
bottles
and
seal.
When
cold,
store
in
a
cool
place.
CHERRY
SYRUP
i
pint
of
cherry
juice,
i
pound
of
granulated
sugar.
Mash
enough
washed
and
stemmed
cherries
to
make
a
pint
of
juice
;
let
the
mashed
cherries
stand
on
ice
for
twenty-
four
hours.
Strain
through
a
bag,
add
one
pound
of
sugar
to
each
pint
of
juice,
boil
five
minutes,
skim,
if
necessary
and
pour
into
hot
bottles
;
seal
and
store
in
a
cool
place.
CHERRY
SYRUP
(CREOLE
RECIPE)
3
pints
of
cherry
juice,
i
quart
of
plain
syrup.