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Raspberry Shrub

Put the raspberries into a stone vessel and mash them to a pulp. Add cider vinegar enough to cover it well. It must be the pure cider vinegar, as manufactured vinegar will not do at all. Stand in the sun for an entire day and all night in the cellar. Stir up well occasionally during the day, and after you have set it in the cellar. Strain off the liquor the next day and empty out the berries; put as many fresh berries in as you used the day before, and mash them as you did the others; then pour the strained vinegar over them; then set again in the sun all day and in the cellar at night, and strain a second time in the morning. To every quart of the juice thus obtained, allow one pint of water and five pounds of sugar. Only the best grade of fine granulated sugar should be used. Place the mixture of liquid and sugar over a gentle fire and stir until the sugar is dissolved. Heat slowly to boiling, skim well, taking off every particle that arises to the surface, and as soon as it fairly boils, take off and strain. Bottle while warm and seal the corks with sealing wax.