1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE llECEIPTS.

79

up ; but a tile or brick, or something similar, should be laid on the bunghole, to keep out the dust and insects. At the end of about 3 months (or some- times less) it will be clear and fit for use, and may be bottled off. The longer it is kept after it is bot- tled the better it will be. If the vessel containing the liquor is to be exposed to the sun's heat, the best time to begin making it is in the month of April. Take any sort of wine that has gone through fer- mentation and put it into a cask that has had vinegar in it. Then take some of the fruit or stalks of which the wine has been made, and put them, wet, into an open-headed cask, in the sun, with a coarse cloth over it, for 6 days; after which, put them into the vinegar and stir it well about. Then put it in a warm place, if in winter, or, if in summei', put it in a yard, in the sun, with a slate over the bung-hole. "When the vinegar is sour enough and fine, rack it off into a clean sour cask and bung it up; then put it in the cellar for use. Those wines that contain the most mucilage are fittest for the purpose. The lees of pricked wine are also a very proper ingredient in vinegar. No. 149. Sugar Vinegar. To each gallon of water add 2 pounds of brown sugar and a little yeast. Leave it exposed to the sun for 6 months, in a vessel slightly stopped. No. 148. Wine Vinegar.