1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

80

No. 150.

Gooseberry Vinegar.

Bruise the gooseberries when ripe, and to every quart put 3 quarts of water. Stir them well to- gether, and let the whole stand for 24 hours; then strain it through a cloth bag. To every gallon of liquor add 1 pound brown sugar, and stir them well together before they are put into the cask. Proceed in all other respects as before. This vinegar pos- sesses a pleasant taste and smell; but raspberry vinegar, which may be made on the same plan, is far superior in these respects. The raspberries are not required to be of the best sort: still, they should be ripe and well-flavoured.

No. 151.

Currant Vinegar,

made in the same way as that from goose- only pick off the currants from the stalks.

This is

berry :

No. 152.

Primrose Vinegar,

To 15 quarts of water put 6 pounds of brown sugar ; let it boil 10 minutes, and take off the scum ; pour on it half a peck of primroses ; before it is quite cold, put in a little fresh yeast, and let it work in a warm place all night ; put it in a barrel in the kitchen, and, when done working, close the barrel, still keep- ing it in a warm place.