RASPBERRY VINEGAR.
Put 4 quarts of raspberries in a bowl and pour over them 2 quarts of vinegar. Cover and set in a cool place for two days. On the second day strain the vinegar through cheese cloth. Put 4 quarts of fresh raspberries in the bowl and pour over them the vinegar strained from the first raspberries. Put in a cool place for two days, then strain. Put the strained juice in a preserving kettle with 3 quarts of sugar. Heat slowly, and when the vinegar boils skim carefully. Boil twenty minutes, then put in sterilized bottles.
About 2 tablespoonfuls of vinegar to a glass of water makes a refreshing drink.
Similar vinegars may be made from blackberries and strawberries.