Put 4 quarts of raspberries in a bowl and pour over them 2 quarts of
vinegar. Cover and set in a cool place for two days. On the second day
strain the vinegar through cheese cloth. Put 4 quarts of fresh
raspberries in the bowl and pour over them the vinegar strained from the
first raspberries. Put in a cool place for two days, then strain. Put
the strained juice in a preserving kettle with 3 quarts of sugar. Heat
slowly, and when the vinegar boils skim carefully. Boil twenty minutes,
then put in sterilized bottles.
About 2 tablespoonfuls of vinegar to a glass of water makes a refreshing
drink.
Similar vinegars may be made from blackberries and strawberries.