Put the raspberries into a stone vessel and mash them to a pulp. Add
cider-vinegar—no specious imitation, but the genuine article—enough
to cover it well. Stand in the sun twelve hours, and all night in the
cellar. Stir up well occasionally during this time. Strain, and put
as many fresh berries in the jar as you took out; pour the strained
vinegar over them; mash and set in the sun all day. Strain a second
time next day. To each quart of this juice allow
1 pint of water.
5 lbs. of sugar (best white) for every 3 pints of this liquid,
juice and water mingled.
Place over a gentle fire and stir until the sugar is dissolved. Heat
slowly to boiling, skimming off the scum, and as soon as it fairly
boils take off and strain. Bottle while warm, and seal the corks with
sealing wax, or bees’-wax and rosin.
A most refreshing and pleasant drink.