Raspberry Vinegar.
Fill a jar with raspberries, gathered dry, and pour over them as much of the best white wine vinegar as will cover them. Let them remain for two or three days, stirring them frequently, to break them; strain the liquor through a sieve, and to every pint of it put a pound and a quarter of double-refined sugar; boil it, and take off the scum as it rises. When cool, bottle and cork it up for use. A spoonful of this liquor is sufficient for a small tumbler of water.