To make _Syrup_ of _Mulberries._ From the same.

Press out the Juice of Mulberries with your Hands, and pass it through a
Sieve; and when it has stood to settle, pour off the clear, and put to it,
its Weight of fine Sugar; put this into a Gallypot, and set that Pot into a
Kettle of hot Water, which should be kept simmering near two Hours: stir
the Syrup every now and then with a Silver Spoon, and take off what Scum
may rise at Times, upon it; when it is enough, let it stand till it is
quite cold, and then put it into clear dry Bottles with large Mouths, and
stop them close. Keep this in a dry Place.

It is to be remark'd, that besides this Syrup is very cooling; its use is
to colour stew'd Apples, or Puddings, or any sweet Preparation made with
Flour or Fruit: for in itself it carries no Flavour that will be
predominant over that of another Fruit.



Of _Syrup_ of _Raspberries, Currans,_ or other Fruits. From the same.

These Syrups are made like the former, by pressing out the Juice with the
Hands; because if the Seeds are broken, they would have an ill Taste. Treat
these in the making just in the same way as the former, and use them in the
same manner, to colour any sweet Preparation; but remember, where you put
any of the Raspberry Syrup, the Flavour of the Raspberry will prevail.



To make a _Raspberry-_Pudding. From the same.