- To every quart of the juice of rasberries, put a pint of water, and to every quart of liquor a pound of fine sugar. Then set it on the fire to boil half an hour, taking off the scum as it rises.
- Set it to cool, and when it is quite cold, put it in a vessel and let it stand ten weeks or something more if the weather prove cold.
- When it is settled, bottle it, and it will keep two years.
![[del.icio.us]](http://www.free-old-time-cooking-recipes.com/wordpress/wp-content/plugins/bookmarkify/delicious.png)
![[Digg]](http://www.free-old-time-cooking-recipes.com/wordpress/wp-content/plugins/bookmarkify/digg.png)
![[Facebook]](http://www.free-old-time-cooking-recipes.com/wordpress/wp-content/plugins/bookmarkify/facebook.png)
![[Mister Wong]](http://www.free-old-time-cooking-recipes.com/wordpress/wp-content/plugins/bookmarkify/misterwong.png)
![[StumbleUpon]](http://www.free-old-time-cooking-recipes.com/wordpress/wp-content/plugins/bookmarkify/stumbleupon.png)
![[Technorati]](http://www.free-old-time-cooking-recipes.com/wordpress/wp-content/plugins/bookmarkify/technorati.png)
![[Twitter]](http://www.free-old-time-cooking-recipes.com/wordpress/wp-content/plugins/bookmarkify/twitter.png)
![[Email]](http://www.free-old-time-cooking-recipes.com/wordpress/wp-content/plugins/bookmarkify/email.png)