To two quarts of the currant-juice (after the currants are pressed) add
one quart of water and three and a half pounds of sugar. Let it stand in
an open jar until it stops fermenting; then draw it off carefully,
bottle, and cork it securely.
RASPBERRY VINEGAR (_Miss Nellie Walworth_).
Pour one quart of vinegar over three quarts of ripe black raspberries in
a china vessel. Let it stand twenty-four hours, then strain it. Pour the
liquor over three quarts of fresh raspberries, and let it infuse again
for a day and night; strain again, and add one pound of white sugar to
each pint of juice. Boil twenty minutes, skimming it well. Bottle when
cold. When it is to be drunk, add one part of the raspberry vinegar to
four parts of ice water.