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Raspberry Whiskey

Take nine quarts of ripe red raspberries, and pick them nicely; boil them twenty minutes with four pounds and a half of the best loaf sugar, skimming frequently; strain the liquor through a fine sieve, and mix it with a gallon of genuine old whiskey and a quarter of a pint of strained lemon-juice. Pour it into a clean stone jar upon one ounce of cloves, a quarter of an ounce of cinnamon, two nutmegs sliced, and two ounces of sugar-candy broken small. Stir these ingredients well together, put in the bung, and seal the jar. Let the vessel stand six months in a dry, warm cellar, then strain the liquor, and filter it through fine flannel till it is perfectly clear and bright. Bottle it, seal the corks, and keep it for twelve months longer that the sweet taste may be lost; it will then be beautifully rich.