Raspberries


Raspberries -

Grow wild, but only the cultivated types are generally marketed. In addition to the great quantities eaten fresh, they are widely used as jam, jelly, syrup, etc., and mixed with brandy, wine or vinegar. An agreeable "wine" is also obtained by their fermentation, either alone or with currants or cherries.

raspberries are generally in season from the middle of June to the middle of August. It is essential that they be sold quickly, as they deteriorate very rapidly after ripening and their delicate flavor is often entirely lost after holding for a few days. Care should be taken that moisture does not reach them and that they are kept in a cool, well ventilated place.

The red berry is the type most generally familiar as a fresh fruit, but the black raspberry, or "Black Cap," has practically the same qualities and flavor and is extensively employed for both canning and evaporating. Some sections produce the yellow raspberry also to a limited extent.

The business of evaporating raspberries has attained important dimensions, but the product is consumed principally in mining camps and other remote sections where fresh fruit is not generally obtainable. For sauces, pies, etc., it answers the purpose nearly as well as the fresh berries.


Arround Raspberries in The Grocer's Encyclopedia


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"RA"
Raspberry Vinegar
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