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i'RUIT VINEGABS.
one pint of the
best
white
wine
vinegar, rasphm'–
ry vinegar may
be formed
instantaneously.
No.
c.
Very
fine.
Fill
glass
ja.is,
or large
w.id~necked
bottles,
with
very
ripe
but
perfectly
sou.wl,
freshly–
gathered, raspherries,
freed
from their stalks,
and co...-er them with pale white vinegar ; they
may
be
left to infuse
from
a week to ten
clays
without injury, or the vinegar
mn.1
be
poured
from them in four or
five.
After
it
is drained
off, turn the fruit into a hair sieve placed over
a deep dish or bowl, as the juice
will
flow slow–
ly
from it for
many
hours ; put fresh rasp–
berries into the bottles,
and
pour the vinegar
back upon them. · Two or three
days
Li.ter,
change
the
fruit
again,
and,
when
it
has
stood
the same space of time, drain the whole of the
~
vinegar from
it;
paa.s
it through a jelly-bag or
think linen cloth,
and
boil
it
gently for four
OJ"
ih-e minutes with
its
weight of
good
sugar,
rou~hly
powdered,
or
a pound and a
quarter
to
the
enct
pint ; and
be.
careful to
remove the
scum entirely as it
rises.
On the following
day, bottle the syrup,
observing
the directions
which we ha.ve given for the strawherry · vin–
egar. When the fruit
is
scarce, it may
be
changed
twice only, and
left a
few
days longer
in
the vinegar.-Miss
Acton's Cookery.
I