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Mulberry Syrup

Get the juice from quite ripe mulberries, by putting them into a jar, and setting it in a not very hot oven, or, which is better, in a vessel of boiling water, and, as the juice separates from the fruit, pour it off, and when sufficiently done, strain through a sieve without pulping the mulberries. Boil the juice, allowing to each pint a pound of good loaf sugar; skim, and when cold, put into bottles, and cork tightly. Time, three-quarters of an hour to extract the juice. Boil to a thick syrup.