1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

OTHER VINEGARS.

Raspberry Vinegar.-~iacerate two pounds of fresh raspberries, with a pint of the · best vine– gar, for fourteen days, and strain; or, to a quart of raspberry juice add two ounces of strong acetic acid, or enough to render it sufficiently acid. Raspberry Vinegar.-Bruised ripe raspberries and white-wine vinegar, of each 2 quarts; ma– cerate twenty-four hours, press, strain, and to each quart add 2 pounds of white sugar; boil, skim, cool, and to each quart add 4 ounces of brandy. Camp Vinegar.-Take 12 chopped anchovies, 2 cloves of garlic, minced, 1 drachm of Cayenne, (187)