Spread a quart of ripe huckleberries on a large dish, and dredge them thickly with flour. Mix together half a pint of milk; half a pint of mo-lasses; half a pint of powdered sugar; and half a pound of butter. Warm them by the fire till the butter is quite soft then stir them all together, and set them away till cold. Prepare a large table-spoonful of powdered cloves and cinnamon mixed. Beat five eggs very light, and stir them gradually into the other ingredients; adding, by degrees, sufficient sifted flour to make a thick batter. Then stir in a small tea-spoonful of pearl-ash or dissolved sal-aratus. Lastly, add by degrees the huckleberries. Put the mixture into a buttered pan, or into little tins, and bake it in a moderate oven. It is best the second day.