81 / 330
600
MISCELLANEOUS
VALUABLE
RECEIPTS. 81
No.
153.
Raisin
Vinegar.
After
making
raisin
wine,
la}^
the
pressed
raisins
in
a
heap
to
heat
;
then
to
each
56
pounds
put
5
gal-
lons
of
water
and
a
little
yeast.
No.
154.
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
9
days
draw
it
off
into
another
cask.
This
is
a
good
table
vinegar.
No.
155.
How
to
Strengthen Vinegar.
Suffer
it
to
be
repeatedly
frozen,
and
separate
the
upper
cake
of
ice
or
water
from
it.
All
vinegars
owe
their
principal
strength
to
the
acetic
acid
they
contain
;
but
the
vinegar
of
wine
contains
also
a
tartar,
a
small
proportion
of
malic
acid,
alcohol,
and
coh^uring-matter
;
that
of
cider
contains
merely
the
malic
acid,
little
or
no
alcohol,
and
a
yellowish
colourinff-matter.
&
No.
156.
How
to
make
Vinegar
from
Elder-Flowers.
Gillifiowers,
Musk-Roses^
and
Tarragon.
Dry
an
ounce
of
either
of
the
above
flowers
for
Y