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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withdrawn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
sufficiently.
The
use
of the
saccharometer
will
indi-
cate the
proper
density
;
this
should
stand
at
30
in
boiling
syrup,
and
80^
in
hot
weather,
and
at
35
in
the
syrup
when
it
is
c<xl.
Syrup
boiled
to
this
density
is
very
heavy,
and
weighs
about
twelve
and
a
half
to
thirteen
pound*
to
the
gallon.
It
has
a
fine
body,
and
is
the
heaviest
that
is
made.
Blackberry
Syrup.
Expressed
juice
of
blackberries,
one
pint
;
clarified
sugar,
two
and
a
half
pounds
;
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.