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Bottled Raspberries

Remove the stems and unsound berries from the fruit, put the fruit into bottles, and pour over sufficient syrup at twenty-six degrees to fill them, place the bottles in a large saucepan with water to half their height, and simmer gently for five minutes. Allow the bottles to cool, pour off all the syrup into a sugar-boiler, and turn the fruit from one bottle into that of another, so as to have two lots in one bottle. Add to the syrup one-fourth of its bulk in raspberry juice, boil up once, skim it well, pour it into the bottles over the fruit, cork them down when cold, and the raspberries are then ready for use.