White Pine news. [volume] (East Ely, Nev.) 1920-1923, 1923-08-19
EXCELLENT VINEGAR
FROM %RASPBERRIES
II 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 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 il
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 flavor is very
agreeable. A refreshing h~ot-weather
drink can be prepared by adding a
small amount Of this vinegar to water,
and icing and sw%eetening 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 one4half
cake of compressed yeast which has
first been macerated in a small amount
of the juice. Let jar stand in a warm
place (about IS degrees FL and keep
covered either with lid or with cheese
cloth to protect from Insects. STIR
well every day. About one week is re-
4uired 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: C) Weigh the jar carefully
each day and record the weight; when
loss of weight ceases, the fermenta-
lion is complete; CO test some Of the
juice daily with a Brix or Balling
%hydrometer. The reading of a 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
ttan ! or ., which indicates that the
sugar has practically all been utilized.
The action Of the yeasts on the
cells makes it 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 a proper acetic fermentation, a
small amount Of vinegar should be
added as a starter. An unpasteurlzed
vinegar Is best for this purpose, but
II this is not at hand, use any gooc
vinegar in the proportion OF ! part
10 4 of the fermented juice. Cover as
before and allow TO stand without
agitation in a warm place. A III
Or Aim will soon form. This shouid
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 a pipette or glass tune
and submitting 1t to a test by the use
of a vinegar tester, or In the absence
of this. determining by the taste when
II ia sufficiently acid. AS soon as the
vinegar reaches a proper degree OF
acidity ut should contain 4 per cen
scetic acid, the fermenting-process
should be stopped. This Is done by
first altering through paper or inter
ing-cloth. and bottling. Bottles should
he we'll filed and sealed tightly win
paraf1ned corks.