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VINEGARS. |
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ripe, tie a thick paper over over the mouth of the vessel in which they are placed and mash them and let them remain 3 or 4 days, then place them in a jelly, or linen, or flannel bag, and suspend them over a vessel, so that it can drain freely without pressure. Measure it after straining, and for every quart of juice put 1-2 lb. of refined sugar coarsly powdered; when nearly dissolved, stir the syrup over a clear fire, and after it has boiled 4 or 5 minutes, skim it thoroughly Pour it into a clean stone or china jug or pitcher; cork slightly for several days or it may burst, then cork tightly in 4 or 5 days place in a cool dry place. A spoonful or two in a glass of water makes a delightful summer drink and is valuable in cases of sickness, and is much relished by invalids.
Blackberry Vinegar, can be prepared in the same way that strawberrry vinegar is prepared, and makes a most delightful summer drink by mixing it with water; seasoning sauces, etc.
Raspberry Juice.—Crush well some ripe raspberries and keep them over night in a jar in a cellar ; next day squeeze the juice through a cloth ; allow 1 lb. of sugar to 1 lb. of juice. Put the liquid to the fire, and after skimming it well, boil it till clear. This will be done in 1-2 hour. When cool, bottle and ccrk it well. Tie up and keep in a cool dry place.
Cherry Vinegar.—Take black cherries, pick off the stalks, crush them in a mortar and treat them like raspberry juice.
Raspberry Vinegar.—Mrs. E's. Recipe.—Put 3 pounds of the fruit and 1 pound of sugar in a porcelain kettle and mash them well together; cook the juice for 20 minutes, then stir in 1-2 pintofcider vinegar to every pound. Give it one boil up and strain it. When cold, bottle and cork it. This keeps well, but does not have the exquisite flavor of the fresh fruit the other has. I have tested both for years. Strawberry, blackberry and raspberry vinegars are made alike.
Crab Apple Vinegar.—Lay ripe crab apples in a heap to sweat, then throw away the stalks and decayed fruit; mash the apples and express the juice. A cider or wine press would be useful for this purpose. Strain it, and in one month it will be ready for use, and is the best simple substitute for lemon juice that can be found.
Vinegar from the Lees of Spirit or Wine Casks.—From whatever substance vinegar is produced, it advances more rapidly if put in a cask. Put the lees into a cask or stone jar reserved for the purpose, when you have a sufficient quantity, boil the whole briskly for 1-2 hour, skimming it well, and then return it to a clean dry cask, and to every gallon of vinegar put a pint of best white wine vinegar and a few leaves of curled mustard. Stop the cask, and in 1 month the vinegar will be good. |
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