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Raspberry Acid

Mrs. G. W. Pitkin.

Dissolve five ounces of tartaric acid in two quarts of water; pour it upon twelve pounds of red raspberries in a large bowl; let it stand twenty four hours; strain it without pressing; to a pint of this liquor add one and ahalf pounds of white sugar; stir until dissolved. Bottle, but do not cook for several days, when it is ready for use. Two or three tablespoons in a glass of ice water will make a delicious beverage.