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Cherry Syrup

Take six pounds of cherries, and bruise them; pour on a pint and a half of hot water, and boil for fifteen minutes; strain through a flannel bag, and add three pounds of sugar; boil half an hour or more, or until the liquid will sink to the bottom of a cup of water (try it with a teaspoonful of the liquid); then turn into jelly-cups, and cover with paper dipped in the white of an egg. A syrup may thus be prepared of any fruit.