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Vinegar No 2

(Pickles.) - (The Lady's Own Cookery Book)







To a pound and a half of the brownest sugar put a gallon of warm water;

mix it well together; then spread a hot toast thick with yest, and let

it work very well about twenty-four hours. Skim off the toast and the

yest, and pour off the clear liquor, and set it out in the sun. The cask

must be full, and, if painted and hooped with iron hoops, it will endure

the weather better. Lay a tile over the bunghole.

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Elder-flower Vinegar No 2

Take good vinegar, fill a cask three quarters full, and gather some

elder-flowers, nearly or moderately blown, but in a dry day; pick off

the small flowers and sprigs from the greater stalks, and air them well

in the sun, that they may grow dry, but not so as to break or crumble.

To every four gallons of vinegar put a pound of them, sewing them up in

a fine rag.

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Raspberry Vinegar No 2

Take two pounds of sugar; dissolve it in a pint of water; then clarify,

and let it boil till it is a thick syrup. Take the same quantity of

raspberries, or currants, but not too ripe, and pour over them a quarter

of a pint of vinegar, in which they must steep for twenty-four hours.

Pour the fruit and vinegar into the syrup, taking care not to bruise the

fruit; then give it one boil, strain it, and cork it up close in

bottles. The fruit must be carefully picked and cleaned, observing not

to use any that is in the least decayed. To the syrup of currants a few

raspberries may be added, to heighten the flavour. An earthen pipkin is

the best to boil in.









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