79 / 330
600
MISCELLANEOUS
VALUABLE
llECEIPTS.
79
up
;
but
a
tile
or
brick,
or
something
similar,
should
be
laid
on
the
bunghole,
to
keep
out
the
dust
and
insects.
At
the
end
of
about
3
months
(or
some-
times
less)
it
will
be
clear
and
fit
for
use,
and
may
be
bottled
off.
The
longer
it
is
kept
after
it
is
bot-
tled
the
better
it
will
be.
If
the
vessel
containing
the
liquor
is
to
be
exposed
to
the
sun's
heat,
the
best
time
to
begin
making
it
is
in
the
month
of
April.
No.
148.
Wine
Vinegar.
Take
any
sort
of
wine
that
has
gone
through
fer-
mentation
and
put
it
into
a
cask
that
has
had
vinegar
in
it.
Then
take
some
of
the
fruit
or
stalks
of
which
the
wine
has
been
made,
and
put
them,
wet,
into
an
open-headed
cask,
in
the
sun,
with
a
coarse
cloth
over
it,
for
6
days;
after
which,
put
them
into
the
vinegar
and
stir
it
well
about.
Then
put
it
in
a
warm
place,
if
in
winter,
or,
if
in
summei',
put
it
in
a yard,
in
the
sun,
with
a
slate
over
the
bung-hole.
"When
the
vinegar
is
sour
enough
and
fine,
rack
it
off
into
a
clean
sour
cask
and
bung
it
up;
then
put
it
in
the
cellar
for
use.
Those
wines
that
contain
the
most
mucilage
are
fittest
for
the
purpose.
The
lees
of
pricked
wine
are
also
a
very
proper
ingredient
in
vinegar.
No.
149.
Sugar
Vinegar.
To
each
gallon
of
water
add
2
pounds
of
brown
sugar
and
a
little
yeast.
Leave
it
exposed
to
the
sun
for
6
months,
in
a
vessel
slightly
stopped.