To make Rasberry Vinegar.
Extract a liquor from the rasberries, in the same manner as from currants: to a pint of liquor, add two pounds of clarified sugar, and a pint of the best white wine vinegar: boil all over a slow fire till the scum is taken off, and, when cold, put it in bottles.
To make Grape Essence, or Syrup.
To half a pound of good dry elder flowers, put three quarts of boiling water; let it stand close covered two hours; then strain it through a lawn sieve, and put to it the juice of twelve good lemons; boil ten pints of sugar to the degree called blown; put in the liquor, and boil till the scum is entirely off; then strain it through a lawn sieve, and put it into bottles.
To make Orange Essence.
Grate half a hundred of oranges, and put into your preserving pan, add ten pounds of sugar, and the juice of the oranges with the juice of twelve lemons. Boil all till it becomes tolerably thick, then put it in a stone jar for use.
N.B. You will find this exceedingly useful in making of ice in the summer time, when oranges are not to be had.
Pine Apple Syrup, or Essence.
Drain the syrup from the chips, and clarify in the same manner as you would a pan of sugar; put in the juice of a few lemons.