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Strawberry Vinegar

This vinegar is excellent for flavouring sweet sauces, and a spoonful or two put into a tumblerful of cold water forms a refreshing summer drink. Gather the fruit in dry weather, when it is fully ripe and finely flavoured. Let it be quite fresh. Pick and weigh it, and put it into stone jars or wide-mouthed glass bottles, and over each pound pour a quart of best white-wine vinegar. Cover the jars closely, and let the strawberries infuse in the vinegar for three days. Drain it off, and put it upon fresh fruit. Let this stand three days, and repeat the operation a third time. Drain off the liquor closely, and let it run through a canvas bag dipped in vinegar. Measure it, and stir into it until almost dissolved a pound of sugar broken up small for each pint of vinegar. Put it in an enamelled (not a metal) saucepan over a clear fire, and let it boil gently for five minutes. Pour it out, let it stand twelve minutes, skim it thoroughly, and bottle for use. Time, ten days. Probable cost, 1s. 6d. per pint.