1275. Rose Vinegar for Salads or the Toilette.—To one quarter of a pound of rose-leaves put two quarts of good vinegar; cover it firmly; leave it to infuse till a fine tincture is obtained; then strain it.
1276. Raspberry Vinegar.—Pour one quart of vinegar on two pounds of fresh raspberries, and let it stand twenty-four hours. Then strain them through a hair-sieve without breaking the fruit; put the liquor on two pounds more fruit, and, after straining it in the same manner, add to each pint of juice half a pound of loaf sugar; put it in a stone vessel, and let it stand in boiling water until the sugar is dissolved; when cold, take off the scum, and bottle it.
1277. Cheap and easy method of Brewing.—One bushel of malt and three-quarters of a pound of hops will, on an average, brew twenty gallons of good beer.
For this quantity of malt, boil twenty-four gallons of water; and, having dashed it in the copper with cold water to stop the boiling, steep the malt (properly covered up) for three hours; then tie up the hops in a hair-cloth, and boil malt, hops, and wort, altogether, for three-quarters of an hour, which will reduce it to about twenty gallons. Strain it off, and set it to work when lukewarm.
In large brewings, this process perhaps would not answer, but in small ones, where the waste is not so great, and where the malt can be boiled, the essence is sure to be extracted.
1278. To make excellent and wholesome Table Beer.—To eight quarts of boiling water put a pound of treacle, a quarter of an ounce of ginger, and two bay leaves; let this boil for a quarter of an hour, then cool, and work it with yeast, the same as other beer.