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SYRUP OF MULBERRIES (a French recipe)

Gather and pick the fruit before it is quite ripe, that the juice may have a little acidity. Reduce to powder an equal weight of sugar, and place it, together with the fruit, in a preserving-pan; do not mash the fruit, or it will make the juice thick. Set the pan over a very moderate fire; the heat will soon burst the fruit, and by this means the juice will be quite clear. When the sugar is dissolved it will require a few boilings to make the syrup. Strain it through a horsehair sieve without pressing the fruit. The mulberries will remain in the sieve, and the syrup will not need to be clarified.