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Strawberry Syrup

Put six pounds of perfectly ripe and dry strawberries into a bowl, pour over them six quarts of cold water in which two and one-half ounces of tartaric acid has been mixed, and let them stand for twenty-four hours. Strain the liquor carefully off the fruit, measure it and for each pint use one pound of finely-crushed loaf sugar. Pour the syrup into bottles, cork them, tie down with twine, and dip the nozzle in melted rosin. Keep the syrup in a dry store-cupboard.