PICK some of the finest rasberries you can get, bruise them, and strain them through a flannel bag into a stone jar. To each quart of juice put a pound of double-refined sugar, then stir it well together, and cover it close. Let it stand three days, and then pour it off clear. To a quart of juice put two pints of white wine, and then bottle it off. In the course of a week it will be fit for use.