1 quart of blackberry juice.
1 lb. white sugar.
½ oz. grated nutmeg.
½ oz. powdered cinnamon.
¼ oz. allspice.
¼ oz. cloves.
1 pint best brandy.
Tie the spices in thin muslin bags; boil juice, sugar, and spices
together fifteen minutes, skimming well; add the brandy; set aside in
a closely covered vessel to cool. When perfectly cold, strain out the
spices, and bottle, sealing the corks.