Raspberry Vinegar
INGREDI- ENTS.-3 pints of the best vinegar, 4½ pints of freshly-gathered raspberries; to each pint of liquor allow 1 lb. of pounded loaf sugar and 1 wineglassful of brandy. AVERAGE sugar Cost, 1s. per pint.
Let the raspberries be freshly gathered, pick them from the stalks, and put 1½ pint of them into a stone jar; pour 3 pints of the best vinegar over them, and let them remain for 24 hours; then strain the liquor over another 1½ pint of fresh raspberries.
Let them remain another 24 hours, and the following day repeat the process for the third time; then drain off the liquor without pressing, and pass it through a jellybag (previously wetted with plain vinegar) into a stone jar. Add to every pint of the liquor 1 lb. of pounded loaf sugar; stir them. together, and, when the sugar is dissolved, cover the jar, set it upon the fire in a saucepan of boiling water and let it boil for an hour, removing the scum as fast as it rises; add to each pint a glass of brandy, bottle it and seal the corks. This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient.
TIME. To be boiled 1 hour.
SEASONABLE. - Make this in July or August, when raspberries are most plentiful.