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Raspberry Vinegar, Superior

Put one pound of picked raspberries into a stone jar or large glass bottle, and pour over them a quart of white-wine vinegar. Cover them closely, and let them infuse for four days. Drain off the liquor, and pour it over a pound of fresh raspberries; let these infuse for four days, and then repeat the process a third time. When the liquor is poured off, the fruit should each time be laid in a sieve covered with muslin, and the juice should be allowed to drop from it without pressure for several hours. A considerable quantity may thus be preserved. Put the vinegar into an enamelled pan, or, failing this, into a perfectly clean brass pan, and with it a pound of roughly-powdered sugar to each pint of vinegar. Let it boil gently for five minutes, and remove the scum till it ceases to rise. Leave the vinegar until the next day, put it into bottles, and cork lightly. At the end of five days cork closely, and seal the corks. Store in a dry, cool place. When there is a garden the raspberries may be gathered and thrown into the vinegar as they ripen, until the requisite quantity has been obtained. Infusion for an additional day or two will not injure the preparation. Time, a fortnight. Probable cost, 1s. per pint.