Title: Raspberry vinegar 2
 Categories: Salad/dress
      Yield: 1 Servings
 
      1 qt Vinegar (type?)
      2 qt Raspberries
           Sugar
 
  To each quart of good vinegar, add two quarts of raspberries. Let
  stand for 24 hours then drain the vinegar off through a sieve. Do not
  squeeze them. Add the same quantity of raspberries again to the
  strained vinegar, letting stand as before for 24 hours. Strain as
  before and add a third quantit. When you have strained the fruit off
  a third time, measure the liquor into a stone covered-jar.  To each
  pint of vinegar, add a pound of lump sugar. Set the jar in a pot of
  boiling water, and let the vinegar boil for ten minutes, stirring it
  to mix the sugar well through;when cold, bottle it for use. It is all
  the better for standing for some months before being used.
  
  A cheaper sort might be made with fine moist sugar, or with crushed
  sugar, but must be well scummed. Raspberry vinegar makes an excellent
  fever drink, a small quantity being mixed in a tumbler of cold water.
  It is very refreshing in hot weather, and is made in considerable
  quantities by those who have wild raspberries growing near the
  clearings, and plenty of sugar at command.
  
  Origin:  The Canadian Settler's Guide, written in 1855. Shared