Put one quart of blackberries into a jar or deep vessel, and pour over the Vinegar. Let them stand for twenty-four hours, and then strain through a jelly bag, and add the other quart of Blackberries, and let them stand for twenty-hours longer. Strain them again, and again add the fruit, repeating this operation and letting stand twenty-four hours three times. Then strain through a muslin bag, and add two cups of white sugar to every pint of the liquor, and boil the whole in a porcelain kettle for half an hour. When cold, bottle it and keep it in a cool place. Blackberry Vinegar made after this manner will keep for years, improving with age.
Currant Vinegar and Cherry Vinegar are prepared in the same manner as the above.