A CLUSTER OP BERRIES 169 



sieve, return to fire with equal measure of sugar, and cook 

 till of desired eonsisteacy. For the Jam simmer the ber- 

 ries in their own juice till tender but whole. Add sugar as 

 above and cook till thick as desired. 



MULBERRY WINE 



Shake the ripe or partly ripe berries from tree on to clean 

 sacking or sheeting and place in a tub where they may be 

 well pounded and mashed. Strain, and to each gallon of 

 juice add three pounds of sugar, placing in a cask with open 

 bung. This should ferment and be fit for racking off into 

 another cask in six weeks. Will be fit for bottling and use 

 in eight months. 



MULBERRY BRANDY 



I 



To each quart of juice allow a quart Of brandy and one 

 pound of sugar. Let stand six weeks, then filter and bottle. 



ROB OF ELDER 



Boil the juice of elderberries with spices ; one quart of 

 juice to one tablespoon each of cloves, nutmeg, and cinna- 

 mon. At the end of a half hour strain and add one-half 

 pound loaf sugar. Boil aud skim again. Let cool, add 

 a half-pint of "fourth" brandy, and bottle. Or first make 

 a heavy syrup of juiee and sugar, then spice lightly with 

 elove alone. Seal while hot. 



SYRUP OF S:OB OF ELbBR (For Coiighs) 



To a pint of juice from elderberries add a pint of molasses 

 and boil twenty minutes, Stirriflg all the while. When 

 quite cold add thfee-fourths teacup of braiidy for each 

 quart. 



