1871 Barkeeper's ready reference

barkeepers' ready reference.

96

No. 87. RASPBERRY VINEGAR. One gallon of good ripe berries, mashed well . Press the juice through a linen bag. Add to each pint of juice J pint of pure cider vinegar, and \ lb. of loaf sugar. Mix the vinegar and juice first, and boil them, stirring in the sugar slowly. To each 2 lbs. of sugar add the white of an egg. Boil and skim until you get off all the scum . Strain off clear, and when cold bottle it . This is very tine to flavor many mixed drinks, or good for tem- perance folks, diluted with water and ice. Seal the bottles and keep them in a cool place.