TAKE some fine ripe rasberries, bruise them with the back of a spoon, then strain them through a flannel bag into a stone jar. To each quart of juice, put a pound of double-refined sugar, stir it well together, and cover it close; let it stand three days, then pour it off clear. To a quart of juice, put two quarts of white wine, bottle it off; it will be fit to drink in a week. Brandy made thus is a very fine dram, and a much better way than steeping the rasberries.