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STRAWBERRY ACID

Dissolve five ounces tartaric acid in two quarts of water, and pour it upon twelve pounds of strawberries in a porcelain kettle; let it simmer forty-eight hours; strain it, taking care not to bruise the fruit. To every pint of juice add one and one-half pounds of sugar and stir until dissolved, then leave it a few days. Bottle and cork lightly; if a slight fermentation takes place leave the cork out a few days. Then cork, seal and keep bottles in a cold place.