Vinegar. No. 3.
To every gallon of water put three pounds of Malaga raisins; stop it up close, and let it stand in the cellar two years.
Camp Vinegar.
Infuse a quarter of an ounce of cayenne, four heads of garlic, some shalots, half a drachm of cochineal, a quarter of a pint of ketchup, soy, walnut pickle, and an ounce of black, white, and long pepper, allspice, ginger, and nutmeg, all grossly bruised, a little mace, and cloves, in a quart of the best wine vinegar; cork it close, and put a leather and bladder over it. Let it stand before the fire for a month, shaking it frequently. You must let it stand upon the ingredients, and fill up with vinegar as you take any out. This is not only an excellent sauce, but a powerful preservative against infectious disorders.
Another.
Half an ounce of cayenne pepper, a large head of garlic, half a drachm of cochineal, two spoonfuls of soy, the same of walnut pickle, and a pint of vinegar.
Chili Vinegar.
Gather the pods of capsicum when full ripe; put them into a jar with a clove of garlic and a little cayenne pepper; boil the vinegar, and pour it on hot; fill up your jar: let it stand for a fortnight; pour it off clear, and it will be fit for use.
Elder-flower Vinegar. No. 1.
Put two gallons of strong alegar to a peck of the pips of elder-flowers, set it in the sun in a stone jar for a fortnight, and then filter it through a flannel bag; when you draw it off, put it into small bottles, in which it will preserve its flavour better than in larger ones; when you mix the flowers and the alegar together, be careful not to drop any stalks amongst the pips.