Preparation:

1. 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.

 

2. Mash the berries; strain the vinegar through cheese-cloth; pour it over two quarts of fresh raspberries; let stand for another two days.

 

3. 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.

 

4. Serve as a drink, using two tablespoons to a glass of water.

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