Place sound ripe fruit in a stone crock and pour the vinegar over the top. Cover top of crock with muslin. Let stand in a coll place for 3 ~ 4 days, stirring twice a day. Strain mixture through a jelly bag with out crushing the fruit. Measure the juice into a pan and add 1 lb of sugar for every pint of juice. Heat, stirring, until sugar dissolves, bring to a boil, and boil gently for 5 minutes. Bottle and seal and dilute to taste for making a blackberry drink. Store in the refrigerator or in a cool, dark, dry place. Source: The New York Times Heritage Cookbook by Jean Hewitt Posted to EAT-L Digest 7 November 96 Date: 29 Aug 95 16:09:00 From: kdeck@family.island.net (Karen Deck)