To every gallon of liquor add 1 lb. of brown sugar, and stir them well together before they are put into the cask. Proceed in all other respects as before. This vinegar possesses a pleasant taste and smell; but raspberry vinegar, which may be made on the same plan, is far superior in these respects. The raspberries are not required to be of the best sort, still, they should be ripe and well flavoured.
384. CURRANT VINEGAR.
This is made in the same way as that from gooseberries, only pick off the currants from the stalks.
385. PRIMROSE VINEGAR.
To 15 quarts of water put 6 lbs. of brown sugar; let it boil ten minutes, and take off the scum: pour on it half a peck of primroses; before it is quite cold, put in a little fresh yeast, and let it work in a warm place all night; put it in a barrel in the kitchen, and when done working, close the barrel, still keeping it in a warm place.
386. RAISIN VINEGAR.
After making raisin wine, lay the pressed raisins in a heap to heat, then to each cwt. put 15 gallons of water, and a little yeast.
387. CIDER VINEGAR.
The poorest sort of cider will serve for vinegar, in managing which proceed thus:—
First draw off the cider into a cask that has had vinegar in it before; then put some of the apples that have been pressed into it, set the whole in the sun, and in a week or nine days it may be drawn off into another cask.—This is a good table vinegar.