| 1 | To each quart of good vinegar, add two quarts of raspberries. |
| 2 | Let stand for 24 hours then drain the vinegar off through a sieve. |
| 3 | Do not squeeze them. |
| 4 | Add the same quantity of raspberries again to the strained vinegar, letting stand as before for 24 hours. |
| 5 | Strain as before and add a third quantit. |
| 6 | When you have strained the fruit off a third time, measure the liquor into a stone covered-jar. |
| 7 | To each pint of vinegar, add a pound of lump sugar. |
| 8 | Set the jar in a pot of boiling water, and let the vinegar boil for ten minutes, stirring it to mix the sugar well through;when cold, bottle it for use. |
| 9 | It is all the better for standing for some months before being used. |
| 10 | A cheaper sort might be made with fine moist sugar, or with crushed sugar, but must be well scummed. |
| 11 | Raspberry vinegar makes an excellent fever drink, a small quantity being mixed in a tumbler of cold water. |
| 12 | It is very refreshing in hot weather, and is made in considerable quantities by those who have wild raspberries growing near the clearings, and plenty of sugar at command. |
