|
Classic
Cook Books
< last page | next page >
page 155
procure, with one quart of whiskey and one quart of molasses; every day for a
week, add a gallon of good cider that has not been watered, and shake the barrel
each time; let it stand in this state two weeks, shaking the barrel frequently.
After this, you may put in a gallon of cider occasionally, with any that has
been left at table, or the settlings of decanters or bottles that have had wine
in, but do not put in any water. It will make much sooner in the garret or a
warm place, but if the barrel is fixed early in the summer, you will have plenty
to pickle with in the fall; taste it so as not to add cider too fast. Have a
phial with a string attached to it that you can put in at the bung. You should
have a barrel of good hard cider before you begin to make vinegar. If you are in
want of vinegar, fill a jug from the barrel, and set it in the hot sun, where it
will turn sour much quicker. It is a good plan to keep a jug in a closet, where
you can empty all the slops of cider and wine; and when you get it full, empty
it in the barrel.
After the pickling is done, you can put as much hard cider in the barrel, a
gallon at a time, as you have taken out, with a little molasses, and half a pint
of whiskey; if you put too much of the latter it will prevent it from getting
sour, but a little gives strength to the cider, and the molasses increases the
acidity, and helps to color it. If you should have any juice of cherries,
currants, or blackberries, put it in, or if you can get cheap sour raisins, they
will be an improvement to the flavor of the vinegar; a tea-cup of burnt sugar
will give it a good color.
Vinegar made in this way will keep pickles good for several years. If the cider
has not sufficient strength it will take longer to make.
< last page | next page >
Classic
Cook Books
|
