172 VINEGAR, CIDER, AXD FRUIT- WINES. 



Table Vinegars. 



Anise vinegar. Convert into a coarse powder anise seed 5 

 parts, caraway seed , fennel and coriander seed each J, pour 5 

 parts of alcohol and 45 parts of strong vinegar over the powders, 

 close the vessel air-tight and let the whole digest in a warm place 

 for 6 to 8 days, shaking frequently. Then strain the liquid off, 

 press out the residue, filter the vinegar, and put it up in bottles. 



Anchovy vinegar. Reduce 1 pound of boned anchovies to a 

 pulp in a mortar and pass the mass through a hair-sieve. The 

 bones and parts which do not pass through the sieve are boiled 

 for 15 minutes in a pint of water and strained. To the strained 

 liquor add 2J ounces of salt and the same quantity of flour 

 together with the pulped anchovies, and allow the whole to sim- 

 mer for 3 or 4 minutes ; as soon as the mixture is cold add J pint 

 of strong vinegar. 



Tarragon vinegar. Pick the young tender leaves of dragon's- 

 wort (Artemisia dracunculus) when the first flower-buds appear. 

 Bruise the leaves, place them in a suitable vessel, pour good wine- 

 vinegar over them, and let the whole stand for a few days. Then 

 strain the vinegar through a cloth, filter and bottle. The bottles 

 must be filled entirely full, as otherwise the vinegar will not keep. 



Compound tarragon vinegar. Comminute leaves of dragon's- 

 wort 100 parts, common bean leaves 25, leaves of basil and mar- 

 joram each 12J, bay leaves and orris root each 25, cloves 3J, cinna- 

 mon 6J, and shallots 25. Put all in a suitable vessel, pour 700 

 to 750 parts of pure, strong vinegar over it, let it stand in a warm 

 place and digest 5 or 6 days, frequently agitating it. Then strain 

 the vinegar through linen, press out the residue, add 25 parts of 

 alcohol, and filter. Keep the vinegar in well-corked bottles in 

 a cool, dark place. 



Effervescing vinegar. Dissolve 500 parts of loaf sugar in 5000 

 parts of water, add lemon juice and rind cut up in the proportion 

 of 1 lemon to 1 lb. of sugar, 1J parts of the best cinnamon, and 

 12 parts of beer yeast thoroughly washed. Place the whole in a 

 barrel, and after agitating it thoroughly let it ferment at a tem- 

 perature of 55 to 60 F. When fermentation has ceased the 

 vinous fluid is strained and mixed with 1000 parts of best wine- 



