CHAPTER XXIII. 
Of Filtering the Lees—The Theory and Manner of making Vinegar. 
The quantity of the lees may be diminished, and a good 
drink extracted from them, when they are poured in.by them¬ 
selves, and half a gallon or a gallon of brandy is added to each 
hogshead. When they are filtered through linen bags, in the 
shape of an inverted cone, supplied with a hoop at top, 
or through cloths held up in such a manner as to form a 
hollow, they will also afford an useful residuum, which, when 
added to other liquor, will very much improve its qua¬ 
lity. It is indispensably necessary, that this residuum should 
be perfectly clear, as otherwise the liquor to which it would 
be added, would become hard to clarify. A barrel filled 
with straw, with a hole at bottom, furnished with a bundle 
of reeds, after the way used in making the buck, or covered in 
the inside with two or three inches thick of sand, may do for 
such persons as want other conveniencies. As soon as the 
passage through these materials is choaked up by the thicker 
lees, it is plain that a fresh supply must be put in. 
It is thus that the lees of old cider can be turned to profit, 
by using them for making vinegar. This latter preparation, 
on account of the use of it in several trades, would be suscep¬ 
tible of being formed into a branch of our commerce with the 
mother country. Above all, it is now become valuable, 
through the increase of the royal navy, on board of which the 
consumption of it is almost incredible. 
Parmentier describes an easy way of making it. “ The in¬ 
habitants of the cider and perry districts (says he) make vine, 
gar with those liquors. It will be sufficient, for this purpose, 
to dilute in a cask of 200 gallons* about six pounds of sour 
yeast, made with barm and rye flour, which is first diluted 
with warm water, and then poured in at the bung. After 
having stirred the whole of the contents witii a stick, it must 
be let alone, and in about a week for the most part, the vine- 
* Original hu'it cents pintes. The pine of Paris weighs two pounds, which 
Is t <jual to our <juart. 
gar 
