Fill glass jars, or large wide-necked bottles, with very ripe but perfectly sound, freshly gathered raspberries, freed from their stalks, and cover them with pale white wine vinegar: they may be left to infuse fromi a week to ten days without injury, or the vinegar may be poured from them in four and five, when more convenient. After it is drained off, turn the fruit into a sieve placed over a deep dish or bowl, as the juice will flow slowly from it for many hours; put fresh raspberries into the bottles, and pour the vinegar back upon them; two or three days later change the fruit again, and when it has stood the same space of time, drain the whole of the vinegar from it, pass it through a jelly-bag, or thick linen cloth, and boil it gently for four or five minutes with its weight of good sugar roughly powdered, or a pound and a quarter to the exact pint, and be very careful to remove the scum entirely, as it rises. On the following day bottle the syrup, observing the directions which we have given for the strawberry vinegar.

When the fruit is scarce, it may be changed twice only, and left a few days longer in the vinegar.

Raspberries, 6 lbs.; vinegar, 9 pints: 7 to 10 days. Vinegar drained on to fresh raspberries (6 lbs. of): 3 to 5 days. Poured again on fresh raspberries, 6 lbs.: 3 to 5 days. Boiled 5 minutes with its weight of sugar.


When the process of sugar-boiling is well understood, it will be found an improvement to boil that which is used for raspberry or strawberry vinegar to candy height before the liquid is mixed with it; all the scum may then be removed with a couple of minutes simmering, and the flavour of the fruit will be more perfectly preserved. For more particular directions as to the mode of proceeding, the chapter on confectionary may be consulted.