The northwestern bulletin., 1923-07-14
EXCELLENT VINEGAR
FROM RASPBERRlES
II Properly Preserved It viii Re-
tain Flavor indefinitely.

tPrsparsd sy the United states Department
OF AGnculturs.)
An excellent vinegar may be made
from raspberries which will retain In
definitely the odor and flavor II prop
eriy preserved. Experiments carried
out In the bureau Of chemistry Of the
United States Department Of Agri-
culture, have shown that this deli
cious vinegar can be made In the home
when the garden affords q liberal sup
ply Of this fruit.
Vinegar made from raspberries u
dark In color. Samples made In the
bureau Of chemistry and properly bot
tied were found after three years to
have retained not only the original
degree Of acidity but the odor and
flavor. In salads and other table deli
cacies the raspberry flavor II very
agreeable. A refreshing hot-weathsr
drink can be prepared by adding q
small amount Of this vinegar to water.
and icing and sweetening to taste.
Z Two fermentations, the alcoholic and
the acetic. are necessary In making
vinegar. The method II a. follows:
Use ordinary straightsided open
topped stone Jars AZ receptacles. With
the aid Of a potato masher. mash up
eight quarts Of good. ripe rasDberries
Of either red or black variety. Stir
thoroughly into this mash one4half
cake Of compressed yeast which has
FIRST been macerated In small amount
Of the juice. Let jar stand In warm
place tabout rs degrees F.) and keep
covered either with lid or with cheese
cloth to protect from insects. Stir
well every day. About one week II TO
Quired to complete the alcoholic fer
mentation. The time needed to utii-
ize the sugar In the berries completely
may be determined by one Of tive
methods: ~ Weigh the jar carefully
each day and record the weight; when
loss of weight ceases. the fermsnta-
ton is complete; (H test some Of the
Juice daily with q Brix or Baking
hydrometsr. The reading Of Juice
suitable for making q satisfactory
vinegar should not bs less than 10. ~
the fermentation proceeds, this WI
decrease daily until Il 10 not more
than / or 2, which indicates that the
sugar has practically all been utilised.
The action Of the ysssts On the
cells makes 1t easy 10 separate the
Juice from the berries, sQueszing II ~
hand through chsessc1oth. The juice
IL then returned to the jar; and, 70
insure a proper acstie fsrmentation, .
small amount Of vinegar should -
added as a starter. An unpasteuriSed
vinegar is best for this purpose, but
II this IL not at hand. use any gooo
vinegar In the proportion Of 1 part
to 4 of the fermented Juice. Cover -
before and allow to stand without
agitatlon In a warm place. A scum
or flm viii soon form. This should
not be disturbed.
The acetic fermentation sometimes
takes place very rapidly where berries
are used. The acidity should be ds-
termined daily by Withdrawing smah
amount of the vinegar by means OF
suction through pipstte or glass tube
and submitting Ii to test BY the use
of a vinegar tester, or in the absence
Of this, determining BY the taste when
II is sufficiently acid. As soon ~ the
vinegar reaches q proper degree of
acidity ut should contain 4 per cent
acetic acid, the acknowledgement
should be stopped. This II done by
frst altering through paper or hltsr-
ing cloth, and bottling. Bottles should
be well filled and sealed tightly with
parafined corks.