Put four gallons of ripe raspberries into a stone jar, and mash
them with a round stick. Take four gallons of soft water,
(measured after it has boiled an hour,) and strain it warm over
the raspberries. Stir it well and let it stand twelve hours. Then
strain it through a bag, and to every gallon of liquor put three
pounds of loaf-sugar. Set it over a clear fire, and boil and skim
it till the scum ceases to rise. When it is cold bottle it. Open
the bottles every day for a fortnight, closing them again in a few
minutes. Then seal the corks, and lay the bottles on their sides
in saw-dust, which must not be from pine wood.