1 quart of cider vinegar. 6 quarts of red raspberries. 1 pint of sugar to each pint of juice.

Put three quarts of the berries into an earthen jar, and pour over them the vinegar; let stand about twenty-four hours then strain through a jelly-bag, pressing out all the liquid; pour this liquid over a second three quarts of fresh berries and let stand again twenty-four hours; again strain through a jelly-bag expressing the juice. Add the sugar as above and let boil twenty minutes. Store as canned fruit, or in bottles. To serve, use one fourth a cup of the shrub to three fourths a cup of water.