To every gallon of water allow a pound of the best white sugar, and a jill or more of strong yeast. Mix the sugar and water together, and boil and skim it till the scum ceases to rise. Then pour it into a tub; and when it cools to lukewarm heat, put into it the yeast spread on pieces of toast. Let it work two days; then put it into an iron-hooped cask, and set it in a sunny place for five months, leaving the bung loose, but keeping the bung-hole covered. In five months it will be good clear vinegar, and you may bottle it for use.
A cask that has not contained vinegar before, should have a quart of boiling hot vinegar poured into it, shaken about frequently till cold, and allowed to stand some hours.
COMMON CIDER VINEGAR.—
Set a barrel of hard sour cider in the sun for a few weeks, or three months, and it will become good vinegar.
PINE-APPLE-ADE.—
Pare and slice some very ripe pine-apples; then cut the slices into small pieces. Put them with all their juice into a large pitcher, and sprinkle among them plenty of powdered white sugar. Pour on boiling water, allowing a small half pint to each pine-apple. Cover the pitcher, and let it stand till quite cool, occasionally pressing down the pine-apple with a spoon. Then set the pitcher, for a while, in ice. Lastly, strain the infusion into another vessel, and transfer it to tumblers, putting into each glass some more sugar and a bit of ice. This beverage will be found delicious.