RASPBERRY VINEGAR.
To a pint of English raspberries, take a pint of white wine vinegar; pour the vinegar on the raspberries, and let it stand all night, then strain it through a bag; add another pint of raspberries, and let it stand a day; then strain it; to each pint of the liquor, add a pound of sugar; put it into a jar, and set the jar in a pan of boiling water for half an hour. When it is cold, bottle it.