The Holly chieftain., 1923-07-19
EXCELLENT VINEGAR
FROM RASPBERRIES
If Properly Preserved It Will Re.
tain Flavor Indefinitely.


prepared By the Unitsd States Department
Of Agroulturs)
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 liberal sup
ply Of this fruit
Vinegar made from raspberries II
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 dell
cacies the raspberry favor is very
agreeable. A refreshing hot-weather
drink can be prepared by adding
small amount Of this vinegar to water,
and icing and sweetening to taste.
Two fermentations, the alcoholic and
the acetic, are necessary In making
vinegar. The method II as follows:
Use ordinary straight-sided open
topped stone Jars as receptacles. With
the aid Of potato masher, mash up
eight quarts of good. ripe raspberries
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 (about Is degrees F.) and keep
covered either with lid or with cheese
cloth to protect from insects. Stir
well every day. About one week is re-
quired to complete the alcoholic fer
mentation. The time needed to utdl-
ize the sugar In the berries completely
may be determined by one of two
methods: ~ Weigh the jar carefully
each day and record the weight; when
loss Of weight ceases. the fermenta-
ton is complete; (2) test some OF the
Juice daily with q Brix or Balling
hydromster. The reading Of a juice
suitable for making q satisfactory
vinegar should not be less than TO- A.
the fermentation proceeds, this Will
decrease daily until 1t is not more
| than or 2. which indicates that the
sugar has practically all been utilised.
The action Of the ysasts on the
cells makes 1t easy to separate the
Juice from the berries. squeezing It by
hand through cheesecloth. The juice
is then returned to the jar; and, to
| insure proper acstic fermentation, 9
small amount Of vinegar should be
added as a starter. An unpasteurized
vinegar Is best for this purpose. but
II this Is not at hand, use any good
vinegar in the proportion Of part
to 4 Of the fermented Juice. Cover az
before and allow to stand without
agitation in warm place. A scum
or aim will soon form. This should
| not be disturbed.
The acetic fermentation sometimes
takes place very rapidly where berries
are used. The acidity should be de-
termined daily by Withdrawing a small
amount Of the vinegar by means OF
suction through pipette Or glass tpbe
| akd submltflhg 1t to a test 6y the use
Of a vinegar tester, or in the absence
Of this. determining by The taste when
| It il sufficiently acid. A. soon as the
vinegar reaches a proper degree OF
| acIdIty Ut should contain 4 per cent
acetic acid), the Acknowledgements
should be stopped. This is done by
first altering through paper or nlter-
| ing-cloth, and bottling. Bottles should
be- well filled and sealed tightly with
| paraffined corks.