- 2 lbs. of raspberries
- 1 pt. of water
- 25 grams of tartaric acid
- 2½ lbs. of sugar
Preparation: Dissolve the tartaric acid with the water in a stone jar, add the raspberries and let stand for 30 hours. Press through a white muslin or linen bag and let it stand a while, then carefully pour it off from the settlings, add the sugar and stir the syrup for ½ hour. Fill it into clean, dry bottles, cork them loosely or put cotton batting on top of the bottles. Let stand 8 weeks before using and then strain the juice because the impurities have come to the top.
No. 59—WILD STRAWBERRY WINE.
- 2 lbs. of strawberries
- 1 pt. of water
- 25 grams of tartaric acid
- 2½ lbs. of sugar
The preparation is the same as that of raspberry wine, see [No. 58], Raspberry Wine.
No. 60—BLUEBERRY JUICE.
- 1 qt. of juice
- 1 lb. of sugar
- 1 stick of cinnamon
Preparation: Crush the berries and press through a white muslin bag. Put the juice into a cool place to clarify. Carefully pour the clear juice off from the settlings and boil it 10 minutes with the sugar and cinnamon. When cold, strain it, fill it into bottles and cork well.
No. 61—ORANGE JUICE.
- 8 large oranges
- 1 lemon
- 10 pieces of lump sugar
- 1 lb. of sugar
- ¼ pt. of water