1859 The Book of one Hundred Beverages - BERNHARD (William) -

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

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