--Altogether, 10 days to make it.

_Average cost_, 2s. 6d. per gallon. _Sufficient_ for 9 gallons.

_Seasonable_.--Make this in March, and bottle it the following January.

RASPBERRY VINEGAR.

1828. INGREDIENTS.--To every 3 pints of the best vinegar allow 4-1/2
pints of freshly-gathered raspberries; to each pint of liquor allow 1
lb. of pounded loaf sugar, 1 wineglassful of brandy.

_Mode_.--Let the raspberries be freshly gathered; pick them from the
stalks, and put 1-1/2 pint of them into a stone jar; pour 3 pints of the
best vinegar over them, and let them remain for 24 hours; then strain
the liquor over another 1-1/2 pint of fresh raspberries. Let them remain
another 24 hours, and the following day repeat the process for the third
time; then drain off the liquor without pressing, and pass it through a
jelly-bag (previously wetted with plain vinegar), into a stone jar. Add
to every pint of the liquor 1 lb. of pounded loaf sugar; stir them
together, and, when the sugar is dissolved, cover the jar; set it upon
the fire in a saucepan of boiling water, and let it boil for an hour,
removing the scum as fast as it rises; add to each pint a glass of
brandy, bottle it, and seal the corks. This is an excellent drink in
cases of fevers and colds: it should be diluted with cold water,
according to the taste or requirement of the patient.

_Time_.--To be boiled 1 hour. Average cost, 1s. per pint.

_Sufficient_ to make 2 quarts.

_Seasonable_.--Make this in July or August, when raspberries are most
plentiful.

RHUBARB WINE.

1829. INGREDIENTS.--To every 5 lbs. of rhubarb pulp allow 1 gallon of
cold spring water; to every gallon of liquor allow 3 lbs. of loaf sugar,
1/2 oz. of isinglass, the rind of 1 lemon.

_Mode_.--Gather the rhubarb about the middle of May; wipe it with a wet
cloth, and, with a mallet, bruise it in a large wooden tub or other
convenient means. When reduced to a pulp, weigh it, and to every 5 lbs.
add 1 gallon of cold spring water; let these remain for 3 days, stirring
3 or 4 times a day; and, on the fourth day, press the pulp through a
hair sieve; put the liquor into a tub, and to every gallon put 3 lbs. of
loaf sugar; stir in the sugar until it is quite dissolved, and add the
lemon-rind; let the liquor remain, and, in 4, 5, or 6 days, the
fermentation will begin to subside, and a crust or head will be formed,
which should be skimmed off, or the liquor drawn from it, when the crust
begins to cr