Very Fine Raspberry Vinegar

• Raspberries, 6 lbs.
• vinegar, 9 pints: 7 to 10 days.
• Vinegar

Fill glass jars or large wide-necked bottles, with very ripe but perfectly sound freshly gathered raspberries, freed from their stalks, and cover them with pale white wine vinegar: they may be left to infuse from a week to ten days without injury, or the vinegar may be poured from them in four or five, when more convenient. After it is drained off, turn the fruit into a sieve placed over a deep