41 / 78
FRUIT VINEGARS.
41
ought ultimately
t.o
overpower. that of
the
~-egar.
In
three days-
drain
off'
the-
liquid very
closely,
and,
after having strained
it
through a
linen or a flannel bag, weigh
it,
and
mix
with
it
an equal quantity of highly-refined augar,
roughly powdered ;
when
this
is
nearly
dis.sol–
ved,
stir
the
syrup over a very·clear fire until
it
has boiled five minute8,and
skim
it
thoroug~
ly
j
pour
it
int.o a delicately clean st.one
pitcher, or into large China jugit;
throw
a fol.,
ded cloth over
it
and
let
it
remain until the
morrow ; put it into
pint
or half-pint bottles,
.and cork them lightly
with
new velvet corks,
for, if these be pressed
in
tightly
at
first,
the
bottles v.'Ould
be
lia.ble
to
burst ;
in
four ·
or
five days
they
may
be
closely corked,
and
stored
in a
<lry
and cool place.
..
· ... ... .
Damp
destroys
the color·.
and
injures
the
Ba.–
vor of these fine
fruit
-rillegara,
o£
which •
spoonful or
two,
m •
glaas
o£
ftt.er,
affords
so agreeable
a.
summer beverage; and ooe
which,
in
many
cues of illneu,
ia
111>
~e
1»
invalicis. · •·
• ' •.·
·
r
Wher~
there
is .•
garden,_
th!
mm
~l
be
thrown mto
·the
Tl~
u
it
npem,
within
an
interval
of
furty.eight
hours,
instad
of
being
all
put
in
to
infuse
at
once ; and it
must
then
remain in it a proportionate
time :
one or
two
days in addition
to
that
specified will make no
difference
to
the preparution. The enamelled Ger–
man stewpans {so called) are the
liest
possible ves–
eeli
to
boil
it
in,
but
it
may
be
simmered
in a
st.one
J)