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SYRUP
OF
MULBERRIES.
303
oi
the
fruit
as
possible.
It
is
customary
to
make
a
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
fire.
Some
fruits
contain
so
much
pectin,
that
their
syrups
are
apt
to
gelatinize
;
this
is
particularly
the
case
with
currants
and
raspberries.
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
is
to
be
separated
by
straining,
and
made
into
a
syrup
with
the
usual
proportion
of
sugar
;
'and
another
method
of
preventing
this
result
is
by
pressing
the
juice
through
a
cloth.
Syrup
of
Mulberries.
Take
of
mulberry
juice,
strained,
one
pint
;
refined
sugar,
two
pounds
and
a
half
;
whiskey,
brandy,
or
neutral
spirit,
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.