Raspberry vinegar.
Put a pound of fine fruit into a China bowl, and pour upon it a quart of the best white wine vinegar; next day strain the liquor on a pound of fresh raspberries; and the following day do the same, but do not squeeze the fruit, only drain the liquor as dry as you can from it. The last time pass it through a canvass previously wet with vinegar to prevent waste. Put it into a stonejar, with a pound of sugar to every pint of juice, broken into large lumps; stir it when melted, then put the jar into a saucepan of water, or on a hot hearth, let it simmer, and skim it. When cold, bottle it.
This is one of the most useful preparations that can be kept in a house, not only as affording the 241most refreshing beverage, but being of singular efficacy in complaints of the chest. A large spoonful or two in a tumbler of water.
N. B. Use no glazed or metal vessel for it.
Note. The fruit, with equal quantity of sugar, makes excellent raspberry cakes without boiling.