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Classic
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page 121
Let them remain sixty hours, stirring often; then strain through a hair bag, and
to each gallon of liquor add a pound of the coarsest sugar. Put it into a
barrel, and a toast and yeast; cover the bung-hole with a bit of slate, as
above. The greater quantity of sugar and fruit, the stronger the vinegar.
Cucumber Vinegar.
Pare and slice fifteen large cucumbers, and put them in a stone jar, with three
pints of vinegar, four large onions sliced, two or three shalots, a little
garlick, two large spoonfuls of salt, three tea-spoonfuls of pepper, and half a
tea-spoonful of Cayenne. After standing four days, give the whole a boil; when
cold, strain, and filtre the liquor through paper. Keep in small bottles, to add
to sallad, or eat with meat.
Wine Vinegar.
After making raisin wine, when the fruit has been strained, lay it on a heap to
heat, then to every hundred weight put fifteen gallons of water-set the cask,
and put yeast, as before.
As vinegar is so necessary an article in a family, and one on which so great a
profit is made, a barrel or two might always be kept preparing, according to
what suited. If the raisins of wine were ready, that kind might be made; if a
great plenty of gooseberries made them cheap, that sort; or if neither, then the
sugar vinegar--so that the cask may not be left empty, and grow musty.
Nasturtions, for Capers.
Keep them a few days after they are gathered; then pour boiling vinegar over
them, and when cold, cover.
They will not be fit to eat for some months; but are then finely flavoured, and
by many preferred to capers.
To make Mustard.
Mix the best Durham flour of mustard by degrees, with boiling water, to a proper
thickness, rubbing it perfectly smooth; add a little salt, and keep it in a
small jar close
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