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Syrup of Raspberry

Mash your raspberries a little immediately after they are gathered. Put them into a stone jar with half a pint of the best white-wine vinegar to each pound. Let them stand in a cold cellar during two days. Run the liquor through a hair sieve, but without forcing through any of the raspberry-pulp, and to every pint put a pound and three-quarters of sugar. When the sugar is dissolved, clarify it with white of egg, only heating, not boiling it; then put it on again to boil over a clear brisk fire; skim it as it boils up; let it boil ten minutes, then stir it till it is quite cold. By mixing a couple of table-spoonfuls of this syrup in half a tumbler of water, and stirring in as much carbonate of soda as will cover a shilling, the famous effervescent raspberryade is formed. The pulp of the raspberries may be converted into raspberry jam, the slight flavour of vinegar forming an agreeable variety. (See also RASPBERRY SYRUP.)