Raspberry Vinegar.
Take ripe, dry raspberries, and pour over them sufficient good malt vinegar to cover them; let them stand three or four days, stirring occasionally with a silver spoon. On the fourth day, strain through a sieve, and let them drain for some hours; measure the juice, and add an equal quantity of sifted sugar; put into a lined preserving pan, and let the mixture boil gently for five or six minutes. Carefully remove the scum as it rises. When cold, bottle, and cork well. A wine-glassful with a bottle of soda-water is a refreshing “cooler” in illness.