III.—A good strong vinegar for household use may be made from apple or pear peelings. Put the peelings in a stone jar (not glazed with lead) or in a cask, and pour over them water and a little vinegar, fermented beer, soured wine, or beet juice. Stir well, cover with a linen cloth and leave in a warm room. The vinegar will be ready in 2 or 3 weeks.
IV.—Two wooden casks of any desired size, with light covers, are provided. They may be called A and B. A is filled with vinegar, a tenth part of this is poured off into B, and an equal amount of fermented beer, wine, or any other sweet or vinous liquid, or a mixture of 1,125 parts, by weight, of alcohol, 11,500 to 14,000 parts of water, and 1,125 parts of beet juice, put into A.
When vinegar is needed, it is drawn out of B, an equal quantity is poured from A into B and the same quantity of vinegar-making liquids put into A. In this way vinegar is constantly being made and the process may go on for years, provided that the casks are large enough so that not more than a tenth of the contents of A is used in a week. If too much is used, so that the vinegar in the first cask becomes weak, the course of the vinegar making is disturbed for a long time, and this fact, whose importance has not been understood, prevents this method—in its essential principles the best—from being employed on a large scale. The surplus in A acts as a fermentative.
Aromatic Vinegar.
II.—Dried leaves of rosemary, rue, wormwood, sage, mint, and lavender flowers, each 1/2 ounce; bruised nutmegs, cloves, angelica root, and camphor, each 1/4 of an ounce; rectified alcohol, 4 ounces; concentrated acetic acid, 16 ounces. Macerate the materials for a day in the alcohol; then add the acid and digest for 1 week longer at a temperature of 490° F. Finally press out the now aromatised acid and filter it.
Cider Vinegar.
VINEGAR, TESTS FOR: See Foods.
VINEGAR, TOILET: See Cosmetics. {736}
VIOLET AMMONIA: See Cosmetics.
VIOLET WATER: See Perfumes.