1857 The Bordeaux wine and liquor dealers' guide

73

lll.NUI<'AcrrURL."l'G AND ADULTERATING LIQUORS.

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

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