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Strawberry Acid

Dissolve five ounces of tartaric acid in two quarts of cold spring water, and pour this over twelve pounds of picked ripe strawberries in an earthenware pan. Leave them until the next day, then strain off the liquor without bruising the fruit. Put a pound and a half of powdered and sifted loaf sugar with each pint of clear liquor, stir it until dissolved, and bottle for use. Raspberry acid may be made in the same way. Time, two days. Strawberries, 4d. to 8d. per pound.