324
CHAPTER XXV.
VINEGARS.
Vinegar is seldom made at home, and as the best is made from wine only, it is scarcely worth the trouble, for, for every purpose, the best vinegar is the cheapest.
Gooseberry Vinegar.
To every quart of bruised ripe gooseberries, put 3 quarts of spring water, stir well, and steep them eight and forty hours; then strain into a barrel, and to every gallon of liquor, put 2 lbs. white pounded sugar, and a toast soaked in yeast. Put it in the sun in summer, and by the fire in winter, for six months, without stopping the bung hole, but keep it always covered with a plate. White currants, stripped, in the same way.—Or: boil 1 lb. coarse brown sugar in a gallon of water, a quarter of an hour, scumming well; put it in a pan; when nearly cold put in a thick slice of toasted bread spread with yeast: let it work twenty-four hours, put it in a cask or jar, and place that in the sun, or near the fire. You may add some ripe gooseberries, bruised.
Good Common Vinegar.
To every gallon of water, put 2 lbs. coarse sugar, boil and skim. Put it in a pan or tub, and when sufficiently cold add a slice of toast, spread on both sides with fresh yeast. Let it stand a week, then barrel, and set it in the sun or by the fire, for six months.
Cider Vinegar.
To every gallon of cider, put 1 lb. white sugar, shake well, and let it ferment, four months.
