for imitation of raspberry syrup.

78. +Raspberry Syrup (without boiling).+-- Mash some ripe berries in
a stone jar or bowl and set the paste for 3 days (covered with a
linen cloth) in a cool cellar; then press out the juice through a
coarse bag; let it stand for 6 hours; drain off the clear juice and
leave the sediment; add to 1 pint juice 1 pound sugar, stir for 1
hour and bottle; cork bottles loosely and set them for 4 days in the
sun; then filter through a fine flannel bag; re-bottle the syrup in
small bottles, cork well and cover corks with beeswax. Syrup made in
this way is excellent for sauces. Strawberry and Currant Syrup
without boiling is made in the same manner.

79. +Blackberry Syrup.+-- Mash the blackberries in a stone jar, cover
and let them stand for 48 hours; then strain them through a bag; add
to each pint of juice 1 pound sugar; stir until dissolved; put it
over the fire to boil 3 minutes; skim well; add to each quart of
syrup 1/2 gill of French brandy and bottle. Or take nice, ripe
berries, mash and strain them; add to each pint of juice 1 pound
sugar, 1/2 teaspoonful ground cloves and the same of cinnamon and
mace; boil 5 minutes; add to 1 gallon of syrup 1/2 pint brandy and
bottle.

80. +Peach Syrup.+-- Pare and cut the peaches into small pieces; put
them in a preserving kettle with a little water; crack some of the
peach stones, add them to the peaches and let boil slowly for 15
minutes; then strain through a flannel bag; add to 1 pint juice 1
pound sugar and boil a few minutes; skim well and bottle.

81. +Apricot Syrup+ the same way. Or pare and cut the peaches into
pieces, crack a few of the stones, add them to the fruit and let it
stand 24 hours; then strain; allow for 1 pint juice 1 pound sugar;
let it come to a boil; skim well and bottle.

82. +Cherry Syrup.+-- Pound a sufficient quantity of ripe cherries
(with the pits) in a porcelain or stone mortar; let it stand for 3
days; inclose them in a bag, press out the juice, add to each pint 1
pound sugar; let it boil up once, skim and put the syrup in bottles;
cork and set away for use.

83. +Wild Cherry Syrup+ is made in the same manner as the above.

84. +Wild Cherry Bark Syrup.+-- Pour 1 pint cold water over 4 ounces
well bruised wild cherry bark; let it stand for 36 hours; press out
and let the liquid stand till clear; add 1-1/2 pounds white sugar; stir
until dissolved and strain through fine flannel bag; set away in
well corked bottl