Blackberry Syrup

Mash the blackberries in a stone jar, cover and let them stand for 48 hours; then strain them through a bag; add to each pint of juice 1 pound sugar; stir until dissolved; put it over the fire to boil 3 minutes; skim well; add to each quart of syrup ½ gill of French brandy and bottle. Or take nice, ripe berries, mash and strain them; add to each pint of juice 1 pound sugar, ½ teaspoonful ground cloves and the same of cinnamon and mace; boil 5 minutes; add to 1 gallon of syrup ½ pint brandy and bottle.