SYBOP BE MUKES

Take two hundred ripe mulberries, and put them on the fire in a preserving-pan, with a large glass of water; let them boil up five or six times, then strain the juice through a tamis ; let them stand a little time, and again pass them through a tamis. Put two pounds of sugar with half a pint of water in a preserving-pan on the fire, and let it boil to a perle ; then put in the mulberry juice, and take care it does not boil till well mixed. Four the juice into a jar with a cover, and put it on a hot hearth to keep warm for three days. Bottle it, and when cold, cork it.