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When it has become vinegar, and needs clarifying, take out a few gal- 

 lons, into which pour a tumbler of boiling milk and shake strongly ; let 

 it stand till it settles, and the result is a straw-coloured vinegar, with 

 the fragrance perfect, which would have been lost by distillation. 



Distilled vinegar is white and very sharp, but retains an odour of 

 burning for a long while; this inconvenience is only to be obviated by 

 distilling in the sand-bath ; or if the still is heated by boiling water which 

 has been thickened by a strong solution of muriate or nitrate of lime, 

 which raises the heat above that of boiling water, the distillation is 

 easily effected in a perfect manner. 



Aromatic Vinegar. — For this, white vinegar is necessary ; lavender; 

 thyme, or rosemary nips, or tarragon sprigs, are picked fresh, and 

 spread before a hoi fire to give tliem a quick and sudden drying, just 

 enough to deprive them of any excess of moisure. They are then 

 to be shred fine into the vinegar ; which, when it seems strong- 

 ly imbued with the requisite flavour, must be strained clear to pre- 

 vent its growing mouldy, or changing in its colour and properties from 

 the presence of foreign substances. 



The above are the aromatic flavours most in request ; however, use 

 is also made of citron, raspberry, roses, elder- flowers, &c. The man- 

 ner in which it is done is the same as for the tarragon, &c. 



Sallad Vinegar. — The recipe for this Compound Vinegar is due 

 to Parmentier. It is highly agreeable and tonic. 



Take tarragon, summer savory, cives, shallots, and garlic, of each 

 3 ounces ; mint-tops and blossomed balm, each a liandful ; dry the 

 whole and shred the articles into a two-gallon demijohn, which fill 

 with vinegar and leave a fortnight infusing in the sun ; then decant 

 the vinegar, strain and squeeze through a jelly bag, and filtrate and 

 bottle it ; the bottles must be well corked. 



Vinegar Syrup. — This is a very healthy and agreeable summer 

 beverage. 



Fill a gallon of vinegar with as many clean picked, ripe raspberries 

 ■as will take up the liquor. Let it stand a week; then pour the 

 Avhole out into a silk sieve, and let it run through without squeezing. 

 To *very pound of this liquor put two pounds of loaf-sugar, broken 

 small; and put the vinegar and liquor in a close alembic in the sand- 

 bath, over a very moderate fire ; as soon as the sugar is melted, put 

 out the fire ; when the syrup is nearly cold, bottle it, cork it well and 

 set it in a cool place. 



