RASPBERRY VINEGAR.

Take a pound of fine gathered red raspberries, mash them in a wooden

bowl, or earthenware pan, add to the pulp a pint and a half of vinegar;

make the mixture boiling hot, and strain it through a flannel bag. To

every pint of liquor add a pound of lump sugar, suffer it to simmer in

an earthen pipkin for about five minutes, and remove the scum as it

rises. When cold put it into dry bottles.

Or, better mash the raspberries, suffer them to ferment till the juice

separates from the pulpy matter; then add to a pint of the mass a pint

and a half of vinegar, let it simmer for a few minutes, and strain it

through a flannel.