The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-07-11
Fruit Vinegars and Syrups.

Philadelphia Record.
Currant Vinegar-This fine vinegar is made
by simply pressing the fruit to a mash; let it
stand night, then strain the juice off clear,
and fill bottles to the brim. Set them uncorked
IN the sun, or in warm place, until the fer
mentation ceases any little impurity that rises
skim off with piece of blotting paper, and cork
the bottles well. White currants are excellent
for delicate pale vinegar. Red ones make a
vinegar equal to that made from the finest red
wine
Raspberry Vinegar - Mash two quarts of
raspberries in an earthen vessel, put them in a
large stone bottle or jar. pour into them two
quarts of good wine vinegar; cork the jar
slightly, and let the juice distil in the gun or
warmth for two or three weeks then filter clear
and bottle it, corking it we'll.
Raspberry Vinegar with Sugar-Mash the
fruit in an earthen BOWL to every pound Of
raspberries add pint of vinegar, cover and let
1t stand two or three days, then press it through
jeliy-bag; to every pint put half pound of
boil, take off any scum that rises allow five
minutes gentle boiling, set it to get cold; then
pour it in to small bottles and cork we'll
Raspberry Liquor-A pint of raspberries in a
quart of spirit must be corked tightly for a
month; then clarity pound of sugar in a pint
and half of water; filter off the spirit and
add it to the syrup; mix well and put it in small
bottles
Ounce Liquor-Ripe yellow ounces must be
washed and wiped dry. not peeled; CRATE them
among them and let them stand till next day.
then press and filter the juice to every pint of
this add an equal quantity of proof spirit and
half pound Of fine sugar. Let the liquor stand
fortnight, shaking the bottle occasional
Black Currant Liquor-No l. Boil quart of
ripe black currants and dozen bruised cloves in
three half pints Of water for half an hour, then
filter the juice through jelly bag. Add a pound
and half of loaf sugar, and boil the juice again
quarter of an hour skimming it carefully When
filter fine
three pints of proof spirits, and bottle it for
future No. 2. Bruise pint of black cur
rants, put them in bottle with three half plnts
of spirits and three-Quarters of pound of bruised
sugar candy. Let tHis stand six or eight weeks
and filter it off for use
Cherry Liquor--Weigh a pound of Morella and
q pound of sweet black cherries. Open them
and take out the stones. Crush the latter. Put
them and the fruit in a large bottle with half
pound of sugar, quarter of an ounce of stick
cinnamon and a dozen bruised cloves. Pour in
a quart of brandy. Cork it close. Strain it off
clear in fortnight
Lemonade Syrup-With one pound of lump
sugar rasp the yellow rind off six lemons. Moist
en- the sugar with much water as it will alb
sorb, and boil it to clear syrup Add the Juice
of twelve lemons, stirring it in we'll beside the
fire, but do not let it boil any more. Bottle the
syrup at once, and cork it when cold Mix lit
tie of this syrup with cold water when lemonade
is wanted.
Orange Syrup for Orangeade-Rasp the peel
off a dozen sweet and two Seville oranges with
one pound of lump sugar. Rinse the oranges in
basin of cold water. and use this to moisten
the sugar before boiling. When the syrup is
we'll boiled and quite clear proceed as in the
recipe for lemonade.
Raspberry Syrup-Mash and press with
spoon some very ripe raspberries; let them stand
a few hours in cool place, then strain them
Allow half pound of sugar to each pint of juice
and boil it at once Let it boil slowly for half AN
hour skim it we'll, when you have taken it
from the fire, give it stir, and any scum will
sink to the bottom. When quite cold fill small
dry bottles, cork them well, using only new corks
Stand the bottles upright IN a cool place. A
little fine and fresh salad oil pured on the top
before corking is said to insure the keeping of
the syrup any length OF time.