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Currant Syrup

Select red, white or black currants taking care that the fruit is fully ripe, and pick over carefully to free from any rotten ones. Mash the currants in an earthenware crock with a vegetable masher and let it stand for twenty-four hours, at a temperature of from 75 to 85 degrees, Fahrenheit. Keep the crock covered with a cloth, stirring the contents once in a while; then press out the juice through a sieve, measure, and leave it for the night. In the morning add one wineglassful of brandy to every pint of juice; allow this to macerate for a few hours and then filter. After filtering put the juice into a sugar boiler, and stir in a pound and a half of crushed loaf sugar for every pint, heat to boiling, skim and stand in clean bottles previously rinsed out with a little brandy. Cork well, and capsule or wax over.