Raspberry Vinegar

Ingredients

• To every 3 pints of the best vinegar
• 4-1/2 pint freshly-gathered raspberries
• to each pint of liquor
• 1 lb pounded loaf sugar
• 1 wineglassful brandy

Instructions

1. Let the raspberries be freshly gathered; pick them from the stalks, and put 1-1/2 pint of them into a stone jar;
2. pour 3 pints of the best vinegar over them, and let them remain for 24 hours;
3. then strain the liquor over another 1-1/2 pint of fresh raspberries.
4. Let them remain another 24 hours, and the following day repeat the process for the third time;
5. then drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar), into a stone jar.
6. Add to every pint of the liquor 1 lb. of pounded loaf sugar;
7. stir them together, and, when the sugar is dissolved, cover the jar;
8. set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises;
9. add to each pint a glass of brandy, bottle it, and seal the corks.
10. This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient.