Put four gallons of ripe rasp-oerries into a stone jar, and mash them with a round stick. Take four gallons of soft water, (measured after it has boiled an hour,) and strain it warm over the raspberries. Stir it well and let it stand twelve hours. Then strain it through a bag-, and to every gallon of liquor put three pounds of loaf-sugar. Set it over a clear fire, and boil and skim it till the scum ceases to rise. When it is cold bottle it. Open the bottles every day for a fortnight, closing them again in a few minutes. Then seal the corks, and lay the bottles on their sides in sawdust, which must not be from pine wood.