Pound and squeeze enough blackberries through a coarse muslin bag to make a quart of juice. Put this into an agate-iron or porcelain-lined kettle, with a pound of sugar, two teaspoonfuls each of grated nutmeg, cinnamon, and allspice, and one tea-spoonful of cloves. Tie the spices up in little thin muslin bags and stir the sugar until dissolved. Set over the fire and cook together, after the boil begins, fifteen minutes. Take off the scum, turn into a jar, and cover closely while it cools. When perfectly cold strain out the spices and add a pint of good brandy. Bottle and seal.

This cordial will keep for years and is valuable in case of summer complaint and other intestinal disorders.