1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

163

then let it stand until 90 degrees ;

squeezed out ;

then put into this juice 1 quart good yeast ; let it stand and work for a few days until the foam will fall back ; put the beer into a stone jug, and it will be good for months. N.B. — This is very valuable for distillers and brewers. make French Haspberry Vinegar, Take a sufficiency of the ripe raspberries, put them into a deep earthen pan, and mash them with a wooden beetle in a large linen bag, and squeeze and press out the liquor into a vessel beneath.- Measure it, and to each quart of the raspberry -juice allow a pound of powdered white sugar and a pint of the best cider vinegar. First mix together the juice and the vinegar, and give them a boil in a preserving-kettle. When it has boiled well, add gradually the sugar, and boil and skim it till the scum ceases to rise. When done, put it into clean bottles, and cork them tightly. It is a very pleasant and cooling beverage in warm weather, and for in- valids who are feverish. To use it, pour out half a tumbler of raspberry vinegar, and fill it up with ice or fresh cool spring- water. No. 350. How to

No. 351. Sow to make British Champagne.

Take gooseberries before they are ripe, crush them with a mallet in a wooden bowl, and to every gallon of fruit put a gallon of water ; let it stand 2