Raspberry Vinegar ( Miss Nellie Walworth ).
Pour one quart of vinegar over three quarts of ripe black raspberries in a china vessel. Let it stand twenty-four hours, then strain it. Pour the liquor over three quarts of fresh raspberries, and let it infuse again for a day and night; strain again, and add one pound of white sugar to each pint of juice. Boil twenty minutes, skimming it well. Bottle when cold. When it is to be drunk, add one part of the raspberry vinegar to four parts of ice water.