Put six quarts of butter-milk into a cheese cloth, hang it in a cool place, and let the whey drip from it for two or three days; when it is rather thick, put it into a basin, sweeten it with pounded loaf sugar, and add a glass of brandy, or of sweet wine, and as much raspberry jam, or sirup, as will color and give it an agreeable flavor. Whisk it well together, and serve it in a glass dish.