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

VINEGAR.

189

Ginger Vinegar.- Bruised

ginger-root! pound,

vinegar 3 quarts; macerate for fourteen days;

strain.

French Raspben·y Vinegar.-Take

6 quartR

raspberries, mash them, press out the juice; to

each pint of the juice add one half pound of

white sugar, and a half pint of the best cider–

vinegar, first, however, mixing the juice and the

vinegar, and giving them a boil in a kettle;

after boiling add the sugar gradually, ·with a

beaten white of egg to every two pounds; and

boil and skin1 it till the scum ceases to rise.

"'\Vhen cool,_bottle and cork tightly. To use it,

pour out half a tumblerful and fill it with ice–

water.

Argol Vinegar.-,Vhite

argol or crean1 of tar–

tar

pound, boiling water 4 gallons; dissolve,

cool, add

gallon proof-spirits, and keep it

lightly covered in a warm place.

German

Family

Vinegar.-Soft

water

gal–

lons, brown sugar 4 pounds, cream of tartar