174 VINEGAR. 



quantity of alcohol, either cider spirit or that from 

 rye, will increase its strength and improve its qual- 

 ities. 



Cider vinegar may be made by fermenting new cider 

 with must of apples, in a warm room or in the open 

 air, where it should be exposed to the sun, the bung 

 of the cask being left open for the discharge of the 

 pomace and filth, and for the admission of air ; but the 

 bung hole should be secured from rain, as water proves 

 injurious. In the course of a week or nine days, the 

 vinegar may be drawn off for use. If ne*v cider be 

 put on vinegar, or upon the lees or mother, after rack- 

 ing off the vinegar, it will hasten the operation. When 

 a liquor already fermented is used, it is ol importance 

 that yeast or some other ferment be added in order to 

 hasten the fermentation. The following method is 

 jecommeiided by a writer in the New-England Far- 

 mer : "Take raw beets, cut them into disks about half 

 an inch thick, and suspend them through the bung 

 hole in a cask of pure cider. Renew them three or 

 four times, at the intervals of three weeks. Fifteen 

 or twenty pieces at a time are sufficient for a barrel 

 containing 33 gallons of cider. I 3 lace your cask in a 

 dry, warm situation, and put on the bung as tightly 

 as the twine on which the pieces of beet are suspend- 

 ed, will admit." It is probable that the saccharine 

 matter in the beet has a tendency to promote the ace- 

 tous fermentation. 



The following is a very cheap, easy, and speedy 

 method of making the very first rate vinegar Take 

 any quantity you please of the first ripe apples that 

 fall, and which are always worth the least for cider, 

 which should either be ground very coarse in a mill, 

 or what is equally good, bruised in a barrel with a 

 common pounder. Then of the coarse ground or 

 bruised apples, put a layer of about two inches deep 

 into the bottom of a clean cask, then a layer of clean 



