Loss Of Appetite.—
| Sodium sulphate, dried | 90 grains |
| Sodium bicarbonate | 30 grains |
| Rhubarb | 30 grains |
| Calamus | 90 grains |
Form the mass into 6 pills. Give one twice daily.
Inflammation Of The Eyes.—
| Zinc sulphate | 20 grains |
| Mucilage quince seed | 4 ounces |
| Distilled water | 4 ounces |
Bathe eyes twice daily.
VINEGAR
I.—Into a hogshead with a large bunghole put 1,500 parts, by weight, of honey, 125 parts of carob-pods, cut into pieces, 50 parts of powdered red or white potassium bitartrate, 125 parts of powdered tartaric acid, 2,000 parts of raisin stems, 400 parts of the best brewers’ yeast, or 500 of leaven rubbed up in water; add 16,000 parts of triple vinegar and 34,000 parts of 40 per cent spirit, containing no fusel oil. Stir all vigorously together; fill up the hogshead with hot water (100° F.), close the bunghole with gauze to keep out insects, and let the contents of the cask stand for from 4 to 6 weeks or until they have turned to vinegar. The temperature of the room should be from 77° to 88° F.
Draw off half the vinegar, and fill the hogshead up again with 15 parts of soft water and 1 part of spirit (40 per cent). Do this 4 times, then draw off all the vinegar and begin the first process over again. This method of making vinegar is suitable for households and small dealers, but would not suffice for {735} wholesale manufacturers, since it would take too long to produce any large amount.
II.—Put into an upright wine cask open at the top, 14,000 parts, by weight, of lukewarm water, 2,333 parts of 60 per cent alcohol, 500 parts of brown sugar, 125 parts of powdered red or white potassium bitartrate, 250 parts of good brewers’ yeast, or 125 parts of leaven, 1,125 parts of triple vinegar, and stir until the substances are dissolved. Lay a cloth and a perforated cover over the cask and let it stand in a temperature of 72° to 77° F. from 4 to 6 weeks; then draw off the vinegar. The thick deposit at the bottom, the “mother of vinegar,” so called, can be used in making more vinegar. Pour over it the same quantities of water and alcohol used at first; but after the vinegar has been drawn off twice, half the first quantity of sugar and potassium bitartrate, and the whole quantity of yeast, must be added. This makes excellent vinegar.