1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

190

VINEGAR.

l pound, corn-spirit 2 gallons; in1x, keep it lightly covered, in a warm ten1perature.

Sugar Vinegar.-Boil 10 gallons of water for ten minutes with a quart of bran, run it into a tub through funnels, and put into it 12 pounds of coarse brown sugar, and when cooled to 70°, add a quart of yeast at three different times. Let it work for four days, then take off the yeast, and run the liquor into a clean tub. Fill the tub nearly with the liquor, leaving room for 2 pounds of bruised crab-apples, and 1 pound of raisins. If it fern1ents, add a little reserved liquor, or water boiled with sugar, till the fer- 1nentation ceases. Then place the cask upon a plank fronting the sun in sum1ner, and near the fire in winter. Put into it 1 ounce of isinglass, well beaten up with a quart of old vinegar; cover the bunghole with a piece of hop-bag, (fastened to the edge of the hole by pitch,) and lay a tile over it. Leave it in this state until it becomes fit for use.