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RASPBERRY BRANDY (another way)

Gather the fruit in fine weather, and pick it nicely; measure it, and put it into a clean stone jar, fix in the bung, tie leather over it, and set it in a saucepan of hot water on the fire, or on a hot hearth, to boil till the juice is all extracted. Strain off the liquor through a fine sieve, and add for each quart of fruit one pound of best loaf sugar roughly broken; boil it ten minutes, skimming all the time. When cold, measure the syrup, and adding to it the same quantity of French brandy, mix them well ten minutes at least. Then filter it clear; fill half-pint bottles, corking and sealing them, and keep the liqueur twelve months.