tight. This syrup is very nice to flavor puddings and
pies.

300. _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.

301. _Elderberry Syrup._

Wash and strain the berries, which should be perfectly ripe. To a pint
of juice, put a pint of molasses. Boil it twenty minutes, stirring it
constantly, then take it from the fire--when cold, add to each quart
four table-spoonsful of French brandy--bottle and cork it tight. This is
an excellent remedy for a tight cough.

302. _Molasses Syrup, for preserving._

Mix eight pounds of light sugar-house or New-Orleans molasses, eight
pounds of water, one pound of powdered charcoal. Boil the whole together
twenty minutes, then strain it through a flannel bag. When lukewarm, put
in the beaten whites of a couple of eggs, and put it on the fire. As
soon as it boils, take it from the fire, and skim it till clear--then
put it on the fire, and let it boil till it becomes a thick
syrup--strain it for use. This syrup does very well to preserve fruit in
for common use.

303. _To clarify Syrup for Sweetmeats._

Put your sugar into the preserving kettle, turn in the quantity of cold
water that you think will be sufficient to cover the fruit that is to be
preserved in it. Beat the whites of eggs to a froth, allowing one white
of an egg to three pounds of sugar--mix the whites of the eggs with the
sugar and water, set it on a slow fire, and let the sugar dissolve, then
stir the whole up well together, and set it where it will boil. As soon
as it boils up well, take it from the fire, let it remain for a minute,
then take off the s