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Mulberries, Preserved

Simmer the mulberries in a jar, as directed in the recipe for MULBERRY SYRUP, and strain the juice. Put a pint of this into a preserving-pan, with two pounds and a half of sugar in small lumps; stir until the sugar is dissolved. Keep it boiling for about five minutes, skimming carefully, then add two pounds of the fruit, without any bruised berries. Move them gently in the syrup, and let the pan stand by the side of the fire until the preserve is hot through, then boil very gently for half an hour, and put them by to cool until next day. This would be best done in an earthenware or enamelled pan, as the shifting from one vessel to another is likely to break the fruit. Boil again next day. The syrup, when cold, should be firm; test it before the pots are filled. Mulberries are not often bought, as they are not produced plentifully in England. The preserve is refreshing and cooling, and the syrup, when mixed with water, is efficacious in cases of sore throat.