Method.—Put the raspberries into a wide-necked glass bottle, or an unglazed jar; pour over them the vinegar; cover, and let the liquid stand for 10 days, stirring it daily. Strain and measure the vinegar; to each pint allow ib. of sugar, and stir occasionally till the sugar is dissolved. Pour the whole into a jar, place the jar in a saucepan of boiling water, and simmer gently for 1¼ hours, skimming when necessary. When cold, bottle for use.
3543.—RASPBERRY AND CURRANT WINE.
Ingredients.—6 quarts of raspberries, 4 quarts of red currants, 10 quarts of water, 10 lbs. of good preserving sugar, 1 pint of French brandy.
Method.—Strip the red currants from the stalks, put them into a large earthenware or wooden vessel, and pour over them the water (which must have been previously boiled, and allowed to become quite cold). On the following day crush the red currants with a wooden mallet or potato masher, add the raspberries, and allow the whole to stand until the following day. Strain the liquid through a jelly-bag or fine hair sieve, and drain the fruit thoroughly, but do not squeeze it. Stir in the sugar, and when quite dissolved turn the wine into a clean, dry cask. Bung loosely until fermentation has entirely subsided, then tighten the bung, and allow the cask to remain undisturbed for 3 months. At the end of this time rack the wine off carefully, straining that near the bottom of the cask repeatedly until quite clear. Scald and drain the cask, replace the wine, add the brandy, bung lightly, let it remain 2 months longer in the cask, and then bottle.
3544.—RASPBERRY WINE.
Ingredients.—10 quarts of ripe raspberries, 10 quarts of boiling water, 6 lbs. of good preserving sugar, 2 tablespoonfuls of brewer's yeast, 1 pint of French brandy, ¼ of an oz. of isinglass.
Method.—Prepare the fruit in the usual way, put it into an earthenware or wooden vessel, pour over it the boiling water, and let it remain covered until the following day. Pass both liquid and fruit through a fine hair sieve, let it stand for 24 hours, then strain it carefully, without disturbing the sediment, into another vessel. Add the sugar, stir in the yeast, and as soon as the sugar is dissolved turn the whole into a clean, dry cask. Cover the bung-hole with a folded cloth until fermentation subsides, then bung it closely. Let it stand for 1 month, rack it off into a clean cask, add the brandy, and isinglass dissolved in a little warm water, bung tightly, and allow it to remain undisturbed for 12 months. At the end of this time rack it off into bottles, cork them securely, store for 12 months longer, and the wine will be ready for use.
