Gather fresh, ripe, firm raspberries, pick them over, and immediately pour into dry bottles. Shake the bottles, cork, and set in a saucepan with hay. Fill the saucepan with cold water, boil for an hour, and remove from the fire. After the water has cooled, remove the bottles, seal with tar, and bury in sand. These berries are used in the winter to prepare compotes or ice creams.
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