153 / 230
FRENCH
VINEGAR.
153
METHOD
OF
MAKING
CARAWAY
CORDIAL.
This
is
done
by
taking
of
oil
of
caraway
1
ounce
;
oil
of
cassia,
20
drops
;
essence
of
orange-peel,
5
drops,
and
the
same
quantity
of
essence
of
lemon;
13
gallons
of
spirit;
8
pounds
of
loaf-sugar.
Make
it
up
and
fine
down
as
directed
for
aniseed
cordial.
FRENCH
VINEGAR.
Wine
which
is
detained
for
this
purpose
is
mixed
in
a
large
tun
with
a
quantity
of
wine-lees,
and
the
whole
being
transferred
into
cloth
sacks
placed
within
a
large
iron-bound
vat,
the
liquid
matter
is
extended
through
the
sacks
by
superincumbent
pressure.
What
passes
through
is
put
into
large
casks
set
upright,
having
a
small
aper-
ture
at
their
tops.
In
these
it
is
exposed
to
the
heat
of
the
sun
in
summer,
or
to
that
of a
stove
in
winter.
Fermentation
comes
on
in
a
few
days.
If
the
heat
should
then
rise
too
high,
it
is
lowered
by
cool
air
and
the
addition
of
fresh
wine.
The
art
of
making
good
wine-vinegar
consists
in
the
skilful
regulation
of
the
fer-
mentative
temperature.
In
summer,
the
process
is
gene-
rally
completed
in
a
fortnight
;
in
winter,
double
the
time
is
requisite.
The
vinegar
is
then
run
off
into
barrels
con-
taining
several
chips
of
birch-wood.
It
is
clarified
in
about
two
weeks
;
and,
to
be
fit
for
the
market,
must
be
kept
in
close
casks.