Blackberry Syrup Recipe

Procure nice, high vine blackberries, that are perfectly ripe--the low

vine blackberries will not answer for syrup, as they do not possess the

medicinal properties of the high vine blackberries. Set them on a

moderate fire, and let them simmer till they break to pieces, then

strain them through a flannel cloth--to each pint of juice put a pound

of white sugar, half an ounce of cinnamon, powdered fine, a quarter of

an ounce of finely powdered mace, and a couple of tea-spoonsful of

powdered cloves. Boil the whole together fifteen minutes--strain it, and

when cool, add to each pint of syrup a wine glass of French brandy.

Bottle, cork, and seal it--keep it in a cool place. This, mixed with

cold water, in the proportion of a wine glass of syrup to two-thirds of

a tumbler of water, is an excellent remedy for the dysentery, and

similar complaints. It is also a very pleasant summer beverage.

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