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Raspberries, Bottled, Without Boiling

Choose freshly-gathered and perfectly dry raspberries. Pick and weigh them, and take their weight in finely-powdered white sugar. Bruise them slightly, and fill dry wide-necked bottles with layers of fruit and sugar in equal quantities. Cork the bottles immediately, and cover the corks with bladder which has been moistened with spirits of wine. Store in a very cool, airy situation, or the fruit may ferment.