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

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 ~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)