4 quarts ripe berries.
1 quart best cider vinegar.
1 lb. white sugar.
1 pint fine brandy.
Put the berries in a stone jar, pour the vinegar over them, add the
sugar, and pound the berries to a paste with a wooden pestle, or mash
with a spoon. Let them stand in the sun four hours; strain and squeeze
out all the juice, and put in the brandy. Seal up in bottles; lay them
on their sides in the cellar, and cover with sawdust.
Stir two tablespoonfuls into a tumbler of ice-water when you wish to
use it.