1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

OTHER

VINEGARS.

Raspberry

Vinegar.-~iacerate

two pounds of

fresh raspberries, with a pint of the · best vine–

gar, for fourteen days, and strain; or, to a quart

of raspberry juice add two ounces of strong

acetic acid, or enough to render it sufficiently

acid.

Raspberry Vinegar.-Bruised

ripe raspberries

and white-wine vinegar, of each 2 quarts; ma–

cerate twenty-four hours, press, strain, and to

each quart add 2 pounds of white sugar; boil,

skim, cool, and to each quart add 4 ounces of

brandy.

Camp Vinegar.-Take

12 chopped anchovies,

2 cloves of garlic, minced, 1 drachm of Cayenne,

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