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RASPBERRY VINEGAR

Pour over two quarts of raspberries in a stone jar, one quart of very best vinegar; let stand twenty-four hours, strain, and pour liquor over fresh fruit, and let stand in the same way; allow one pound sugar to a pint of juice; put into a stone jar and set in pot of boiling water one hour; skim well, put into bottles, cork and seal tight. Diluted with water this is very nice for the sick. Toasted bread may be eaten with it.