The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1924-03-20
EXCELLENT VINEGAR
FROM RASPBERRIES
II Properly Preserved It WIN Re-
tain Flavor Indefinitely.

-
Prepared ~ the DATED States DsDartnsu
Of Agrisuiturs.l 49, .- n
An excellent vinegar may BE- made
freim raspbsrries which Will rstain In
definitely the odor and navor II prop
eriy preserved. Experiments carried
ont In the bureau Of chemistry Of the
United States Department Of Agri.
culture, have shown that thu deli
cieus vinegar can BE- made In the home
when the garden affords liberal sup
ply Of this fruit
Vinegar made from raspbsfries, ID
dark In color. Samples made In the
hhfsau Of chemistry and properly bot
tied wsfs found after three years to
have retained not only the original
degree Of astdity but> the odor and
favor. In salads and other table deli
c4ces the raspberry flavor u very
agreeable. A rsfrssAing hot-wsather
drink can be prepared By adding a
small amount Of this vinegar to water.
and icing, and swestenins TO taste.
Tive lamentations. the alcoholic and
the acstic, are necessary In making
vinegar. The method II ~ follows:
Use ordinary straightSided 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 one-half
cake of compressed yeast which has
first been macerated In a 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-
Quired to complete the alcoholic fer
mentation The time needed to uttl-
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 is complete; (2) test some OF the
juice daily with a Brix or Balling
hydrometer. The reading of a juice
suitable for making 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 q. proper acetic fermentation, a
small amount Of vinegar should be
added as a starter. An unpasteurized
vinegar Is best for this purpose, but
K this Is not at hand. use any sooc
In the proportion Of part
o 4 Of the fermented juice. Cover as
before and allow to stand without
agitation In warm place. A scum
,r aim will soon form. This should
lot be disturbed. stt fsN
The acetic fermentation sometimes
axes place very rapidly where berries
ire used. The acidity should be de-
ermined daily by Withdrawing a small
mount Of the vinegar by means OF
,uction through a plpette or glass tube
md submitting It to test BY the use
4 vinegar tester, or in the absence
4 this, determining by the taste when
{ il sufficiently acid. Al soon ~ the
vineRar reaches 4 proper degree OF
,edity Ut should contain 4 per cent
.cstic acid), the fermentingprocess
hould be stopped. This 10 done BY
Ut filtsring through paper or inter
and bottling. Bottles should
: we'll fllsd and sealed tightly With
afanned corka-