To make Gum Paste.
Take some gum tragant, and soak it in water, then squeeze it through a cloth, put it into the mortar, and pound it with fine sugar, sifted fine; then take it out, and mix it up with sugar till it becomes stiff.
Mulberry Syrup.
Squeeze your mulberries: to a pint of fruit, put a pound of sugar; let it dissolve all night, then boil it up to a good height, with the juice of four lemons; skim it well, and put it in bottles for use.
PART V.
FRUITS IN BRANDY.
Cherries in Brandy.
Put your cherries into jars, and to a quart of French brandy, allow half a pint of clarified sugar: mix your sugar and brandy, cover the cherries with it, let them stand a month, then fill the jars again, and cover them up for use.