80 / 330
80
600
MISCELLANEOUS
VALUABLE
RECEIPTS.
No.
150.
Gooseberry
Vinegar.
Bruise
the
gooseberries
when
ripe,
and
to
every
quart
put
3
quarts
of
water.
Stir
them
well
to-
gether,
and
let
the
whole
stand
for
24
hours;
then
strain
it
through
a
cloth
bag.
To
every
gallon
of
liquor
add
1
pound
brown
sugar,
and
stir
them
well
together
before
they
are
put
into
the
cask.
Proceed
in
all
other
respects
as
before.
This
vinegar
pos-
sesses
a
pleasant
taste
and
smell;
but
raspberry
vinegar,
which
may
be
made
on
the
same
plan,
is
far
superior
in
these
respects.
The
raspberries
are
not
required
to
be
of
the
best
sort:
still,
they should
be
ripe
and
well-flavoured.
No.
151.
Currant
Vinegar,
This
is
made
in
the
same
way
as
that
from
goose-
berry
:
only
pick
off
the
currants
from
the
stalks.
No.
152.
Primrose
Vinegar,
To
15
quarts
of
water
put
6
pounds
of
brown
sugar
;
let
it
boil
10
minutes,
and
take
off
the
scum
;
pour
on
it
half
a
peck
of
primroses
;
before
it
is
quite
cold,
put
in
a
little
fresh
yeast,
and
let
it
work
in
a
warm
place
all
night
;
put
it
in
a
barrel
in
the
kitchen,
and,
when
done
working,
close
the
barrel,
still
keep-
ing
it
in
a
warm
place.