RASPBERRY VINEGAR.
Ingredients.—To every 3 pints of the best vinegar allow 4½ pints of freshly-gathered raspberries; to each pint of liquor allow 1 lb. of pounded loaf sugar, 1 wineglassful of brandy. Mode.—Let the raspberries be freshly gathered, pick them from the stalks, and put 1½ pint of them into a stone jar; pour 3 pints of the best vinegar over them, and let them remain for 24 hours; then strain the liquor over another 1½ pint of fresh raspberries. Let them remain another 24 hours, and the following day repeat the process for the third time; then drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar) into a stone jar. Add to every pint of the liquor 1 lb. of pounded loaf sugar; stir them together, and, when the sugar is dissolved, cover the jar, set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises; add to each pint a glass of brandy, bottle it, and seal the corks. This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient. Time.—To be boiled 1 hour. Average cost, 1s. per pint. Sufficient to make 2 quarts. Seasonable.—-Make this in July or August, when raspberries are most plentiful.