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Classic
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page 280
them, seal them, and keep them in cellar. The older this juice is, the better it
is also, and is especially good with jellies, creams and lemonades.
Mixed juice.
Take currants, raspberries, strawberries and cherries in equal quantities, pound
them, with the stones, and place them somewhere to ferment for eight days. Then
press out the juice, weigh it and boil it with its own weight in sugar for
fifteen minutes; then skim and when it appears clear as oil, let it cool. When
cold, pour in bottles or jars, which cork well and seal and keep in a cellar.
VINEGAR.
Common vinegar.
Take ingredients in proportions as follows: eleven gallons boiled water, two
pounds and a half of sugar, honey, or syrup, three quarts fine brandy (Swedish
if possible) and six ounces cream of tartar. The water must be tepid when you
commence. The vessel used must be shaken every day for
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