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190
VINEGAR.
l pound, corn-spirit 2 gallons; in1x, keep it
lightly covered, in a warm ten1perature.
Sugar Vinegar.-Boil
10
gallons of water for
ten minutes with a quart of bran, run
it
into a
tub through funnels, and put into it 12 pounds
of coarse brown sugar, and when cooled to 70°,
add a quart of yeast at three different times.
Let it work for four days, then take off the
yeast, and run the liquor into a clean tub. Fill
the tub nearly with the liquor, leaving room for
2 pounds of bruised crab-apples, and
1
pound
of raisins. If it fern1ents, add a little reserved
liquor, or water boiled with sugar, till the fer-
1nentation ceases. Then place the cask upon a
plank fronting the sun in sum1ner, and near the
fire in winter. Put into it
1
ounce of isinglass,
well beaten up with a quart of old vinegar;
cover the bunghole with a piece of hop-bag,
(fastened to the edge of the hole by pitch,) and
lay a tile over it. Leave it in this state until
it
becomes
fit
for use.