Put your raspberries into a stone jar, tie them down, and set them in a slack oven for four hours; press out the juice, and add to each quart three pounds of fine loaf sugar; boil and skim till it comes to a syrup. Boil a drachm of bruised cochineal in a pint of white wine vinegar for fifteen minutes; when cold, add to it the quart of syrup, a quart of cold vinegar, and a quarter of a pint of rectified spirit of wine.

Raspberry Vlnegar, Another Way

Take fine fresh gathered red raspberries well picked; put them into a wooden or china bowl, with as much good distilled wine vinegar as will cover them; bruise and stir them frequently for four days: strain them; and to every pint of the liquor add a pound of lump sugar: boil for a quarter of an hour, taking off the scum as it rises; add to each pint a glass of brandy, and bottle it: when used, it may be mixed in about eight parts of water, and is a most excellent cooling beverage to assuage thirst in fevers and colds, etc, and ii agreeable to most palates.