GATHER your mulberries when they are in the state of changing from red to black, and at that time of the day when they are dry from the dew having been taken off by the heat of the sun. Spread them loose on a cloth, or a clean floor, and let them lay twenty-four hours. Then put them into a convenient vessel for the purpose, squeeze out all the juice, and drain it from the feeds. Boil up a gallon of water to each gallon of juice you get out of them; then skim the water well, and add a little cinnamon slightly bruised. Put to each gallon six ounces of white sugar-candy finely beaten. Skim and strain the water, when it has been taken off, and is settled; and put to it some more juice of the mulberries. To every gallon of the liquor, add a pint of white or Rhenish wine. Let it stand in a cask to purge or settle for five or six days, and then draw off the wine, and keep it in a cool place.