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Raspberry Syrup

Pick some ripe juicy raspberries, bruise them thoroughly, and let them stand in a cool place for twenty-four hours. Strain off the juice, and boil it with half a pound of loaf sugar to each pint of liquid. Remove the scum as it rises, and boil the syrup gently for half an hour. Lef it cool, and pour it into small dry bottles. Cork these securely with perfectly sound corks, and store for use. Time, half an hour from the moment the syrup boils. Probable cost of raspberries, 2d. to 6d. per pint.