Preparation:
- Put two quarts of raspberries in a bowl and cover them with two quarts of vinegar; cover and stand in a cool place for two days.
- Mash the berries; strain the vinegar through cheese-cloth; pour it over two quarts of fresh raspberries; let stand for another two days.
- Strain and put in a preserving kettle with sugar, allowing a pound of sugar to a pint of juice. Heat slowly, skimming when the vinegar begins to boil. Boil twenty minutes and put in sterilized bottles.
- Serve as a drink, using two tablespoons to a glass of water.
