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Raspberry Syrup

Put six pounds of raspberries into an earthenware pan, press them gently, sprinkle with four ounces of crushed loaf sugar, and let them remain for ten or twelve hours. Pass the juice through a very fine sieve, measure it, pour it into a preserving-pan, and boil for twenty minutes skimming frequently. To each breakfast cupful of the juice add four ounces of loaf sugar roughly crushed; boil until the liquor commences to thicken, pour it into an earthenware bowl to cool, and then into bottles. Cork and seal them, and stand them in a dry place until wanted.