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Mulberry Vinegar

Put six pounds of ripe mulberries into an earthenware pan, and pour over them vinegar to cover. When they have soaked twenty-four hours, bruise them with a wooden spoon, and cover with a cloth for another twenty-four hours; bruise, and mix well; add more vinegar, until nearly a gallon has been poured upon them. When they have stood a week (they should be stirred daily during the time), strain off the vinegar, to every pint add a pound of loaf sugar, and boil and skim well for five minutes. To be used like raspberry vinegar.