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Raspberry Vinegar

Take six pounds of ripe raspberries, and pour on them four pints of the best vinegar. Leave them thus for four days, frequently stirring, but not mashing the fruit so as to bruise the seeds; then place a piece of clean fresh washed linen or flannel in a colander, and filter the vinegar; to each pint of juice add two pounds of loaf-sugar; put it into glazed jar or pan, which place in boiling water and keep there till the juice boils thick and syrupy. Let it become cold, then bottle it. The whole process should be carried on in a glazed kettle or earthen vessel. The same formula may be used with other small fruits.