Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-07-19
EXCELLENT VINEGAR
FROM RASPBERRIES
If Properly Preserved 1t Will Re-
tain Flavor Indefinitely.


prepared by the United States Department
of Agricultural
An excellent vinegar may be made
from raspberries which will retain in
definitely the odor and flavor if 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 liberal sup
ply of this fruit.
Vinegar made from raspberries is
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 is very
agreeable. A refreshing hot-weather
drink can be prepared by adding a
small amount of this vinegar to water,
and icing and sweetening to taste.
Two lamentations, the alcoholic and
the acetic, are necessary in making
vinegar The method is as follows:
Use ordinary straight-sided open
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 one4haif
cake of compressed yeast which has
first been macerated in small amount
of the juice. Let jar stand in warm
place (about rs 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-
CURED to complete the alcoholic fer
mentation. The time needed to util-
ize the sugar In the berries completely
may be determined by one of two
methods: ID Weigh the jar carefully
each day and record the weight; when
loss of weight ceases, the fermenta-
ton is complete; ca test some of the
juice daily with Brix or Balling
hydrometer. The reading of juice
suitable for making a satisfactory
vinegar should not be less than 10. AS
the fermentation proceeds, this will
decrease daily until 1t is not more
than or 2, which indicates that the
sugar has practically all been utilized
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
is then returned to the jar; and, to
insure d proper acetic fermentation, a
small amount Of vinegar should be
added as a starter. An unpasteurized
vinegar is best for this purpose, but
If this is not at hand, use any gooc
vinegar in the proportion of l part
to Of the fermented juice. Cover as
before and allow to stand without
agitation in a warm place. A scum
or film will soon form. This should
not be disturbed.
The acetic fermentation sometimes
takes place very rapidly where berries
are used. The ncidity should be de-
termined daily by Withdrawing small
amount of the vinegar by means OF
suction through a pipette or glass tube
and submitting it to test by the use
Of vinegar tester, or in the absence
of this. determining by the taste when
It is sufficiently acid. AS soon as the
vinegar reaches a proper degree OF
acidity cit should contain per cent
acetic acid, the fermenting-process
should be stopped This is done by
first filtering through paper or litter
ing-cloth, and bottling. Bottles should
be well filed and sealed tightly with
parafflned corls.