40 / 78
40
FRtnT VINEGARS.
STRAWBERRY VINEGAR.
TAKE
the stalks from the
fruit,
which
should
be
a.
highly-fia.Tored
(English)
sort,
quite
ripe,
fresh
from the
beds,
and
gathered
in dry
weath–
er ;
wei~h
and put
it
into
large
glasa
jars, or
wide-nec.ked
bottles; and, to
each
pound,
pour–
s.bout
a.
pint· and
·a
half
of
beet
fine
wine–
vinega.r, which
will ·
&Dewer
~~~
bett.er
tha.n the entirely colourltl!ll
.kind,
110ld
uhder
the name of
distilled
vinegar,
but
which
is
the pyroligneous acid,
greatly
diluted. ·
Tie
a
thick paper over them, and let
the
8trawberries
remain from
three
to four
days ;
then
pour
off the vinegar and empty them into a
jelly–
bag, or suspend them
in
a cloth,
that
all
the
liquid·
may drop from them without pressure ;
take an
equal
weight of
fresh
fruit,
pour the
/
vinegar upon it, and, three days afterwards,
re-
.·
peat
the same process, diminishing
a.
little the
proportion
of
strawberries,
or
which the
flavor