Mash and strain blackberries. Put the juice on to boil in a glass or enameled pot. Skim it well, and to each gallon of juice, put three pounds of sugar and a quart of brandy. Press cloves in mortar and pestle or with the bottom of a frying pan to release essential oils and add to taste along with 1 cinnamon stick. Domestic Cookery, by Elizabeth Ellicott Lea, page 148, Baltimore: Cushigs and Bailey,1869
Note: This was valuable as a medicine for children in summer and was often used because of its binding qualities.
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