, 1923-08-01
EXCELLENT VINEGAR
FROM R~ASPBERRIES
II Properly Preserved 1t win Re-
tain Flavor Indefinitely.

-
sRrsparsd By the United States Department
Of AEriculturs)
An excellent vinegar may be made
from raspberries which will retain In
definitely the odor and flavor II prop
erly 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 a liberal sup
ply Of this fruit.
Vinegar made from raspberries 10
dark In color. Samples made In the.
bureau Of chemistry and properly bot
tied were found after three years to
have retained moi only the original
degree Of acidity but the odor and
flavor. In salads and other table dell
cacies the raspberry flavor Is very
agreeable. A refreshing hot-weather
drink can be prepared by adding .
small amount Of this vinegar to water.
and icing and s%weetening to taste.
Two lamentations, the alcoholic and
the acetic, are necessary In making
vinegar. The method II az follows:
wv OEuludEy OPNN
topped stone Jars as receptacles. With
the aid Of a potato masher. mash up
eight quarts Of good. ripe raspberries
Of either red or black variety. Stir
thoroughly into this mash one-half
cake Of compressed yeast which has
FIRST been macerated In q small amount
OF the juice. Let jar stand In q 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 Ii re-
quired to complete the alcoholic fer
mentation. The time needed to utl-
lie 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 IL complete; (2) test some of the
Juice daily with q Brtx or Balling
hydromstsr. The reading Of a Juice
suitable for making q satisfactory
vinegar should not be less than 10. Al
the fermentation proceeds. this will
decrease daily until It 10 not more
than / or 2, which indicates that the
sugar has practically all been utilised.
The action Of the yeasts on the
cells makes 1t easy to separate the
Juice from the berries. squeezing 1t by
hand through cheesecloth. The juice
II then returned to the jar: and, to
insure a proper acetic fermentation. a
small amount Of vinegar should be
added as a starter. An unpasteurized
vinegar Ii best for this purpose. but
II this IL not at hand, use any good
vinegar in the proportion OF l part
10 4 of the fermented Juice. Cover a.
before and allow to stand without
agitation In a 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 addtty should be de-
termined daily by Withdrawing 4 small
amount Of the vinegar BY means Of
suction through a pipetts or glass tube
and submitting II to q test BY the use
of q vinegar tester. or In the bsenc
Of this, determining BY the taste when
II Il suficiently acid. Az o ~ 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 nltsring through paper or hitter
inR-cloth, and bottling. Bottles should
be well filled and sealed tightly with
parafined corks.