Plague, or Four Thieves’ Vinegar.
Take rue, sage, mint, rosemary, wormwood, and lavender, of each a large handful; put them into a stone jar, with a gallon of the best vinegar; tie it down very close, and let it stand a fortnight in the sun, shaking the jar every day. Bottle it, and to every bottle add a quarter of an ounce of camphor, beaten very fine. The best time to make it is in June or July.
Raisin Vinegar.
Put four quarts of spring water to two pounds of Malaga raisins, lay a stone or slate over the bung-hole, and set it in the sun till ready for use. If you put it into a stone jar or bottle, and let it stand in the chimney corner, for a proper time, it will answer the same purpose.
Raspberry Vinegar. No. 1.
Fill a very large jug or jar with raspberries; then pour as much white wine vinegar upon them as it will hold; let it stand four days, stirring it three times every day. Let it stand four days more, covered close up, stirring it once a day. Strain it through a hair sieve, and afterwards through a flannel bag; and to every pint of liquor add one pound of loaf-sugar. Simmer it over the fire, skimming it all the time, till quite clear. As soon as cold, bottle it.
This is very good sauce for a plain batter pudding and pancakes.
Raspberry Vinegar. No. 2.
Take two pounds of sugar; dissolve it in a pint of water; then clarify, and let it boil till it is a thick syrup. Take the same quantity of raspberries, or currants, but not too ripe, and pour over them a quarter of a pint of vinegar, in which they must steep for twenty-four hours. Pour the fruit and vinegar into the syrup, taking care not to bruise the fruit; then give it one boil, strain it, and cork it up close in bottles. The fruit must be carefully picked and cleaned, observing not to use any that is in the least decayed. To the syrup of currants a few raspberries may be added, to heighten the flavour. An earthen pipkin is the best to boil in.