Strawberry Acid.
Put twelve pounds fruit in a pan. Cover it with two quarts water, having previously acidulated the water with five ounces tartaric acid. Let it remain forty-eight hours. Then strain, taking care not to bruise the fruit. To each pint of juice add one pound and a half powdered sugar. Stir till dissolved, and leave a few days. Then bottle and cork lightly. If a slight fermentation takes place, leave the corks out for a few days. The whole process to be cold. When put away, the bottles must be kept erect.—Mrs. Col. R.
Royal Strawberry Acid.
Dissolve two ounces citric acid in one quart spring water, which pour over three pounds ripe strawberries. After standing twenty-four hours, drain the liquor off, and pour it over three pounds more of strawberries. Let it stand twenty-four hours more, and again drain the liquor off. Add to the liquor its own weight of sugar. Boil three or four minutes, put in cool bottles, cork lightly for three days, then cork tightly and seal.—Mrs. G.
Strawberry Vinegar.
Four pounds strawberries, three quarts vinegar. Put fresh, ripe berries in a jar, adding to each pound a pint and a half of fine, pale white-wine vinegar. Tie a thick paper over them and let them remain three or four days. Then drain off the vinegar, and pour it over four pounds fresh fruit. After three days drain it again, and add it a third time to fresh fruit. After draining the last time, add one pound refined sugar to each pint of vinegar. When nearly dissolved, stir the syrup over a fire till it has dissolved (five minutes). Skim it, pour it in a pitcher, cover it till next day. Then bottle it, and cork it loosely for the first few days. Use a few spoonfuls to a glass of water.—Mrs. E. P. G.
Raspberry Vinegar.
Put a quart red raspberries in a bowl. Pour over them a quart strong apple vinegar. After standing twenty-four hours, strain through a bag, and add the liquid to a quart of fresh berries. After twenty-four hours more, strain again, and add the liquid to a third quart of berries. After straining the last time, sweeten liberally with pounded loaf sugar, refine and bottle. Blackberry vinegar may be made by the same recipe.—Mrs. C. N.
Raspberry Vinegar.
Put two quarts ripe, fresh gathered berries in a stone or china vessel, and pour over them a quart of vinegar. After standing twenty-four hours, strain through a sieve. Pour the liquid over two quarts fresh berries, which strain after twenty-four hours. Allow one pound loaf sugar to each pint of juice. Break up the sugar and let it melt in the liquid. Put the whole in a stone jar, cover closely, and set in a kettle of boiling water, which must be kept boiling briskly an hour. Take off the scum, and, when cold, bottle.—Miss N. L.