1/4 hour to boil the mulberries the first time, 1/4 hour the second time.
Seasonable in August and September.
[Illustration: MULBERRY.]
MULBERRY.—Mulberries are esteemed for their highly aromatic flavour, and their sub-acid nature. They are considered as cooling, laxative, and generally wholesome. This fruit was very highly esteemed by the Romans, who appear to have preferred it to every other. The mulberry-tree is stated to have been introduced into this country in 1548, being first planted at Sion House, where the original trees still thrive. The planting of them was much encouraged by King James I. about 1605; and considerable attempts were made at that time to rear silkworms on a large scale for the purpose of making silk; but these endeavours have always failed, the climate being scarcely warm enough.
TO PRESERVE MORELLO CHERRIES.
1561. INGREDIENTS.—To every lb. of cherries allow 1-1/4 lb. of sugar, 1 gill of water.
Mode.—Select ripe cherries; pick off the stalks, and reject all that have any blemishes. Boil the sugar and water together for 5 minutes; put in the cherries, and boil them for 10 minutes, removing the scum as it rises. Then turn the fruit, &c. into a pan, and let it remain until the next day, when boil it all again for another 10 minutes, and, if necessary, skim well. Put the cherries into small pots; pour over them the syrup, and, when cold, cover down with oiled papers, and the tops of the jars with tissue-paper brushed over on both sides with the white of an egg, and keep in a dry place.
Time.—Altogether, 25 minutes to boil.
Average cost, from 8d. to 10d. per lb. pot.
Seasonable.—Make this in July or August.