In a quart of water boil six or eight sticks of rhubarb ten minutes: strain the boiling liquor on the thin shaved rind of a lemon. Two ounces of clarified sugar, with a wine-glassful of brandy, stir to the above, and let it stand five or six hours before using.

734. Raspberry Vinegar may be made either by boiling down the juice with an equal weight of sugar, the same as for jelly, and then mixing it with an equal quantity of distilled vinegar, to be bottled with a glass of brandy in each bottle; or in a china bowl or stone jar (free from metallic glaze) steep a quart of fresh-gathered raspberries in two quarts of the best white wine vinegar. Next day strain the liquor on an equal quantity of fresh fruit, and the next day do the same. After the third steeping of fruit, dip a jelly bag in plain vinegar to prevent waste, and strain the flavoured vinegar through it into a stone jar. Allow to each pint of vinegar a pound of loaf-sugar powdered. Stir in the sugar with a silver spoon, and, when dissolved, cover up the jar and set it in a kettle of water. Keep it at boiling heat one hour; remove the scum. When cold, add to each pint a glass of brandy, and bottle it. This is a pleasant and useful drink in hot weather, or in sickness: one pint of the vinegar to eight of cold water.