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RASPBERRY BRANDY (sometimes called Raspberry Ratafia)

Strip the stalks from a quart of freshly-gathered ripe raspberries, put them into a bowl, and pour over them two quarts of genuine brandy. Stir the fruit in the liquor, and bruise it well, cover it closely to exclude the air, and let it soak for ten or twelve days. Add half a pound of loaf sugar boiled with two or three table-spoonfuls of water till it is a clear syrup. Stir this well in, strain the liquor through a jelly-bag, and bottle it. At the end of a fort-night pour it out gently, filter it, and when bright and clear put it into fresh bottles; cork these closely, and store for use. Or, bruise the fruit a little, and gently draw the juice from it. Add half a pint of good brandy to a quart of the juice, together with a quarter of a pound of sugar boiled to syrup. Strain the liqueur, and bottle closely. A larger proportion of sugar may be used if liked.