| introduce a funnel, and with its aid pour into 
|| the cask two quarts of the strongest white wine 
|, vinegar; on that day week add a quart of any 
| British white wine that may be dead or sour or 
|| unfit for drinking, but which is still on the lees; 
in a week more add another quart of wine, and 
so on every eight days, until the cask is full. 
Let it now remain a fortnight, and the whole 
five gallons of vinegar will be found of the same 
| strength as that first put in. Now draw off two- 
| 
thirds, and bottle it; and begin again adding a 
quart of wine every week.—Lastly, as to vinegar 
from malt:—Put ten gallons of very stale ale 
into a cask near the kitchen fire, or in any other 
warm place; pound five drachms of cream of 
tartar, the same quantity of alum, and six 
drachms of bay salt, very fine; boil three quarts 
of the ale in an iron saucepan, and, whilst boil- 
ing, throw into it the powdered materials; the 
instant they are dissolved, pour the boiling liquid 
back into the cask; put a double fold of wet 
| brown paper over the bung-hole. Ina very short 
time the contents of the cask will be converted 
into vinegar. 
A few of the best known or most approved 
fancy vinegars, so flavoured by aromatic herbs 
| and pungent vegetable substances as to impart 
peculiar piquancy to pickles and sauces, may be 
made according to the following recipes :—For 
garlic vinegar, peel some cloves of garlic, then 
weigh out two ounces; just break the garlic in 
a mortar, and put it into two quarts of vinegar, to 
| which add also a dozen cloves, and a nutmeg cut 
| into very thin slices. In a month the vinegar 
will be fit for use; it may indeed be used in a 
fortnight, but it will not be so good. The jar 
must be closed with cork and bladder.—For 
vinaigre printannier, or spring vinegar, about 
the beginning of June, gather a quantity of 
cresses, chervil, pimpernel, parsley, and some 
_ marigold flowers; dry them in the sun, and put 
_ them into a two-gallon stone jar with a wide 
' mouth, which fill up to the brim; put in also six 
| onions, ten shalots, and as many cloves of garlic 
|| all peeled,—likewise a dessert-spoonful of white 
mustard seeds, twenty cloves, half a drachm of 
mace, a drachm of Jamaica pepper, the same 
quantity of black pepper, and a lemon sliced 
| with its rind; fill the jar with strong vinegar, 
tie a bladder over it, and let it stand in the sun 
| during a fortnight,—or if the season be rainy, 
let it stand by the kitchen fire. At the expira- 
tion of that time, run it throngh a jelly-bag, 
pressing the bag well out, and bottle it in pint 
bottles. Cork the bottles well, and tie bladders 
| over the corks.—For shalot vinegar, skin a do- 
zen and half of shalots, and cut them into 
halves; put them, with a small blade of mace 
and half of a sliced nutmeg, into two quarts of 
vinegar ; close the jar with cork and bladder, 
and in a month it will be fit for use. — For 
cucumber vinegar, peel and slice twenty large 
cucumbers; put them into a stone jar, and add 
VINEGAR. 
half-a-dozen onions cut into quarters, four sha- 
lots, three cloves of garlic, three ounces of salt, 
half an ounce of pepper, half a teaspoonful of 
cayenne, and a lemon sliced with its peel; pour 
two quarts of vinegar upon these ingredients 
and let them stand a week, the jar being co- 
vered with bladder; then place the vessel in a 
boiler of hot water, and make a few holes in the 
bladder with a large skewer; let the water boil 
during an hour; take out the jar, let-the vine- 
gar get quite cold, and pass it through a jelly- 
bag, which must be well pressed. Put the vine- 
gar into pint or half-pint bottles, and tie the 
bladder over the cork.—For chili vinegar, bruise 
three dozen of small green chilis with a little 
salt; put them into a half-gallon jar, which fill 
two thirds full of large capsicums; fill the jar 
with vinegar ; let it stand a month, then bottle 
it in small bottles; put a couple of dozen more 
chilis bruised with salt, and fill up the jar again 
with vinegar, which at the end of another month 
may also be bottled—For tarragon vinegar, fill 
up loosely a one-gallon stone jar with the fresh 
leaves of tarragon just gathered; then fill the 
jar with vinegar; cork the vessel, tie a piece of 
bladder over it, and let it stand by the kitchen 
fire, or, if the weather be fine, in the sun, dur- 
ing a month, when it must be run through a 
jelly-bag, and bottled for use.—For vinegar of 
roses, fill a gallon jar with rose leaves just ga- 
-thered, and put in also two ounces of lump sugar 
in lumps; then fill the vessel with the very best 
white wine vinegar; close the jar with cork and 
bladder, and let it stand in a warm place during 
a month; run it through a jelly-bag, and bottle 
it in small bottles,—For orange flower vinegar, 
put a quarter of a pound of orange flowers into 
a jar; pour upon them two quarts of vinegar ; 
let it stand a month; then strain and bottle 
it.—For vinegar of elder flowers or clove gilli- 
flowers, dry in the sun during three days, tw> 
ounces of either of these flowers; pour upon 
them a quart of vinegar and let it stand six | 
weeks, | 
The vinegar suitable to be used in medicine is 
either distilled wine vinegar, distilled malt vine- 
gar, or purified and diluted pyroligneous acid. 
The last of these, also, under the name of white 
v clear vinegar, is very suitable for many culi- 
nary purposes, and has, for a number of years 
past, very generally superseded all other vinegars 
in matters of every kind which require the pre- 
sence of the mere acetic acid without the aroma 
or sapidity or qualifying action of intermixed 
vegetable principles. Wine or malt vinegar is 
used in human medicine internally as a tonic, a 
refrigerant, a diaphoretic, a diuretic, and an 
antidote to narcotic poisons, and externally as a 
moderate stimulant and astringent; any com- 
mon kind of vinegar is much used in veterinary 
medicine, either alone, diluted, or in mixture 
with other substances, as an application to 
bruises, strains, swellings, and other topical a 
ee 
} 
| 
