Raspberry Vinegar. No. 2.
Take two pounds of sugar; dissolve it in a pint of water; then clarify, and let it boil till it is a thick syrup. Take the same quantity of raspberries, or currants, but not too ripe, and pour over them a quarter of a pint of vinegar, in which they must steep for twenty-four hours. Pour the fruit and vinegar into the syrup, taking care not to bruise the fruit; then give it one boil, strain it, and cork it up close in bottles. The fruit must be carefully picked and cleaned, observing not to use any that is in the least decayed. To the syrup of currants a few raspberries may be added, to heighten the flavour. An earthen pipkin is the best to boil in.