vinegar, let it cool, then pour it into the bowl; cover close, let it stand three days, and bottle it.
About the end of August fill a wide mouthed bottle with fresh leaves of basil, cover with sherry and infuse them ten days; strain and put in fresh leaves, infuse another ten days, then pour off, and bottle it. A table-spoonful to a tureen of mock turtle, just before it is served.
This, besides being a nice sauce for batter and other light puddings, is good with water, as a summer drink, also for colds, sore throat or fever. It will not be good unless made with fresh fruit; and the finer the sugar, the clearer the syrup.—To 1 quart of fruit add 1 pint of vinegar (cold); cover close for twenty-four hours; pour off the liquor, and put to it a quart of fresh fruit, cover close and let it again stand for twenty-four hours; repeat this for the third time. Then boil up the vinegar, with a lb. of lump sugar to each pint, until it becomes a syrup.
