73 / 154
lll.NUI<'AcrrURL."l'G AND ADULTERATING LIQUORS.
73
malt vinegar. It usually contains from 5
to
6 per
cent. of acetic acid.
OTHER VINEGARS.
Oider Vinegar.-From
cider worked as malt
vinegar.
Sugar Vine,gar.-Brown
sugar 4 lbs. to each gal–
lon of water ; worked as last.
Gooseberry
Vinega,r.-From
bruised gooseberries
and brown sugar, 1} lbs. to each gallon of water ;
worked as last.
Rais-in Vinegar.-From
the mare left from making
raisin wine. 1 cwt. to 15 gallons of water, along
with a little yeast; worked as malt vinegar.
Pickling Vinegar.-As
malt vinegar, but paler
and stronger.
Ale Vinega1·.-From
strong pale ale, worked upon
fine cuttings or rape; as the last.
Crystal
l'."inegar.-Pickling vinegar 1 gallon, agi–
tated with fresh·burnt animal charcoal for 24 hours,
and then decanted or filtered. Used for pickles.
.A.rgol
Vinegar.-Whitc
argol or cream of tartar
t
lb., boiling water 2 gallons; dissolve, cool, add
proof spirit 3 pints, and keep it lightly covered in a
warm place till ripe. White and pleasant.
4
Digitized
by