This is another handwritten recipe found in my old cookbook that dates 1824. This receipe is certainly Victorian in age. I haven't run across this recipe on the web as of yet.

12 pounds of Raspberries
5 oz of Tartaric Acid
2 quarts of water
Let it remain 24 hours and run it through a sieve taking care not to bruise the fruit. To each pint of clear liquor put 1 1/2 lbs of loaf sugar pounded. Stir it frequently and let it be bottled when the sugar is dissolved. The whole process to be cold. Not be corked for a week.

NOTE: Most of us do not have Tartaric Acid in our kitchens but you can purchase it just the same and still for food consumption. I found a cheese supply website selling it here.