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Raspberry Marmalade

Thoroughly pick twenty-five pounds sound, ripe raspberries, press through sieve into a basin, place same amount granulated sugar in a copper vessel, adding a gill cold water and vanilla stick. Cook over a brisk fire for six minutes, add the strained raspberries, continually stir while briskly cooking for fifteen minutes, take up vanilla bean, wipe and replace in sugar, remove marmalade, place in stone jars and let thoroughly cool. Place pieces of wax paper lightly dipped in brandy over marmalade, tightly cover jars, place in cool place and use as directed.