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Simple Blackberry Syrup Cooking Recipe

Below is the quick and easy cooking recipe for Blackberry Syrup.

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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