Put a gallon of berries into a great crock and crush them well with a potato-beetle or wooden mallet. Cover an inch deep in cider-vinegar. Set in the hot sunshine for a day and leave all night in the cellar. Stir six times during the day of sunning. Strain and squeeze the berries dry and throw them away. Put another gallon of mashed berries into the strained vinegar and leave again in the sun all day and another night in the cellar. On the morrow strain and squeeze the berries and measure the liquid thus gained.

For each quart allow a pint of water, and for every pint of the water thus added, five pounds of sugar (you have then five pounds of sugar for every three pints of mingled juice, vinegar, and water). Turn into a porcelain-lined or agate-iron kettle and set over the fire, stirring until the sugar melts. Heat to boiling, and boil hard one minute to throw up the scum. Skim well, take from the fire, strain, and, while still warm, bottle. Seal the corks with a mixture of beeswax and rosin.

RASPBERRY ROYAL is made as in the last recipe, but a pint of fine brandy is added to every three quarts of the raspberry vinegar just before it is bottled.