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HOME BREWED WINES, BEERS, LIQUEURS, ETC.
closely and leave for 3 or 4 days. Then
strain through muslin, measure the
liquid, and allow sugar in the above
proportion. Boil together for 20 min
utes, skim carefully, and leave till cold.
Then bottle and cork securely and
store In a cool, dry place. This im
proves with keeping.
BLACK-CURRANT VINEGAR.
To each pint of black-currant juice
allow % lb. preserving sugar, and to
each pint of syrup allow 3 gills of
white wine vinegar and % gill brandy.
Pick and wash the currants and put
them into an enameled saucepan with
just enough water to cover the bot
tom.
Cook them over a gentle heat
until the juice flows freely, stuping
all the time.
Then strain the fruit
through a hair sieve or jelly-bag und
leave to drip. Measure the juice, add
sugar, and boil together for 20 minutes,
skimming carefully.
Allow this to cool
before adding the vinegar and brandy.
Pour into bottles and cork tightly.
Note.—few fresh currant leaves
may be washed and cooked along with
the currants.
CRANBERRY VINEGAR.
Make In the same way as Gooseberry
Vinegar, using cranberries in place of
gooseberries.
GOOSEBERRY VINEGAR.
To 3 lbs. ripe green gooseberries al
low 3 pts, white wine vinegar, and to
1 pt. liquid allow 1 lb, preserving sugar.
Pick and wash the gooseberries, and
bruise them to a pulp in a wooden
basin or unglazed jar. Then pour on
the vinegar, cover closely, and leave
standing for 9 or 10 days, stirring fre
quently. At the end of this, strain off
the liquid through a fine hair sieve or
jelly-cloth, and leave it to drip. Meas
ure the liquid and allow«sugar in the
above proportion. Put both sugar and
liquid into a preserving pan, dissolve
over the fire, bring to the boil, and
boil for 10 minutes. Skim carefully and
then leave until cold, when it may be
bottled and securely corked.
MULBERRY VINEGAR.
To 1 Qt. white wine vinegar allow
m lbs. mulberries and to 1 pt. liquid
allow 1 lb. sugar.
....
Choose sound, ripe mulberries, put
them into an earthenware vessel, and
pour a little of the vinegar over them.
Cover and leave to soak for 24 hours.
Then mash down the fruit with a
wooden spoon or mallet and add the
rest of the vinegar. Cover again and
let the mixture stand for 4 or B days
longer, stirring well daily. Then strain
off the vinegar, measure, and allow
sugar In the above proportion. Boll to-*
gether for 5 or 10 minutes, skim care
fully, and bottle %vhen cold.
ORANGE VINEGAR,
To 1 pt. cider vinegar allow 1% doz
en oranges, and to 1 pt. liquid allow
from 12 to 14 oz. sugar.
Remove the peel from the oranges,
which is not used, and slice the insides
very thinly. Put the slices and juice
into a basin and pour the vinegar over
them. Cover and leave in a cool place
for 3 days.
Then mash the orange
well, and strain all through a jelly-
bag.
Measure the juice and boil it
with the above proportion of sugar
for 10 minutes.
Then cool slightly,*
pour into bottles, cork, and seal.
This should be kept In a cool place.
PINEAPPLE "YINEGAR.
To 2 ripe pineapples allow 1 qt. white
wine vinegar, and to each pint of liquid
allow % lb. cane sugar.
Choose ripe pineapples of medium
size, peel them, and cut them in thin
slices.
Cover the slices with the vinegar,
and let them stand 4 or 5 days. Then
mash the fruit well and strain all
through a fine sieve or jelly-bag.
Measure and boil with the sugar for
quarter hour. Skim carefully, leave to
cool, bottle, and cork.
RASPBERRY VINEGAR,
To 4 lbs. raspberries allow 1 qt. good
malt or white wine vinegar, and pre-
se^ing sugar as below.
Choose ripe, well colored, and dry
raspberries. Put them into a jar, mash
them, and pour on the vinegai'. Then
cover and let this stand for 5 or 6 days,
stirring the mixture every day with a
silver spoon.
Then strain through a
scalded jelly-bag or fine hair sieve, and
leave to drip without pressure. Now
measure the liquid and allow 1 lb. of
preserving sugar to each pint.
Put
both into a preserving pan, dissolve
slowly over the fire, then bring to the
boll,, and simmer for 10 minutes. Re
move all scum, leave to cool, pour into
warm bottles, and cork tightly.
RED-CURRANT VINEGAR.
To 4 qts. red currants allow 3 qts.
French wine vinegar, and to each pint
of liquid allow 1 lb. sugar.
Pick the currants free from stalks
and crush half of them. Pour the vine
gar over these, cover, and stand for 2
days. Then strain, and pour the same
vinegar over the remaining currants,
also crushed. Then cover and stand
again for 2 days, and strain off the
liquid. Measure this, and add sugar in
the above proportion, and bring slowly
to boiling point. Boll for a few min
utes, skim carefully, and bottle and
cork tightly when cold.