Raspberry vinegar
Mash the berries and, when reduced to a pulp, add enough vinegar to cover them. Set close by the stove for twelve hours, stirring often. Strain and press; add as many raspberries (mashed) to the vinegar as before; cover and leave in the kitchen or in the hot sun for six hours. Now strain, and measure the juice; add half as much water as you have juice, and stir into this five pounds of granulated sugar for every three pints of liquid. Bring slowly to a boil, let it boil up once, and strain. Bottle, cork and seal.