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Raspberry Vinegar, to Make

Put two quarts of good white-wine vinegar into a large stone jar with two quarts of picked raspberries. Tie a piece of muslin over the top, and let the jar stand for a week, stirring every day. Strain the liquor through a fine sieve, and with every pint put one pound of loaf sugar. Stir these ingredients together, and when the sugar is dissolved cover the jar. Put it into a saucepan of boiling water, and let it boil gently for an hour, carefully removing the scum as it rises. When cold cork and bottle the vinegar, and seal the corks. Some cooks put a glassful of brandy with each pint of raspberry vinegar. A glazed jar must be avoided, as it will make the contents unwholesome. Time, eight days.