Put two quarts of ripe fresh-gathered raspberries into a stone or
china vessel, and pour on them a quart of vinegar. Let it stand
twenty-four hours, and then strain it through a sieve. Pour the
liquid over two quarts of fresh raspberries, and let it again
infuse for a day and a night. Then strain it a second time. Allow
a pound of loaf sugar to every pint of juice. Break up the sugar,
and let it melt in the liquor. Then put the whole into a stone
jar, cover it closely, and set it in a kettle of boiling water,
which must be kept on a quick boil for an hour. Take off all the
scum and when cold, bottle the vinegar for use.
Raspberry vinegar mixed with water is a pleasant and cooling
beverage in warm weather; also in fevers.