163 / 330
600
MISCELLANEOUS
VALUABLE
RECEIPTS.
163
squeezed
out
;
then
let
it
stand
until
90
degrees
;
then
put
into
this
juice
1
quart
good
yeast
;
let
it
stand
and
work
for
a
few
days
until
the
foam
will
fall
back
;
put
the
beer
into
a
stone
jug,
and
it
will
be
good
for
months.
N.B.
—
This
is
very
valuable
for
distillers
and
brewers.
No.
350.
How
to
make
French
Haspberry
Vinegar,
Take
a
sufficiency
of
the
ripe
raspberries,
put
them
into
a
deep
earthen
pan,
and
mash
them
with
a
wooden
beetle
in
a
large
linen
bag,
and
squeeze
and
press
out
the
liquor
into
a
vessel
beneath.-
Measure
it,
and
to
each
quart of
the
raspberry
-juice
allow
a
pound
of
powdered
white
sugar
and
a
pint
of
the
best
cider
vinegar.
First
mix
together
the
juice
and
the
vinegar,
and
give
them
a
boil
in
a
preserving-kettle.
When
it
has
boiled
well,
add
gradually
the
sugar,
and
boil
and
skim
it
till
the
scum
ceases
to
rise.
When
done,
put
it
into
clean
bottles,
and
cork
them
tightly.
It
is
a
very
pleasant
and
cooling
beverage
in
warm
weather,
and
for
in-
valids
who
are
feverish.
To
use
it,
pour
out
half a
tumbler
of raspberry
vinegar,
and
fill
it
up
with
ice
or
fresh
cool
spring-
water.
No.
351.
Sow
to
make
British
Champagne.
Take
gooseberries
before
they
are
ripe,
crush
them
with
a
mallet
in
a
wooden
bowl,
and
to
every
gallon
of
fruit
put
a
gallon
of
water
;
let
it
stand
2