1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS. 81

No. 153.

Raisin Vinegar.

After making raisin wine, la}^ the pressed raisins in a heap to heat ; then to each 56 pounds put 5 gal- lons of water and a little yeast.

No. 154.

Cider Vinegar,

The poorest sort of cider will serve for vinegar, in managing which, proceed thus : First draw off the cider into a cask that has had vinegar in it before; then put some of the apples that have been pressed into it; set the whole in the sun, and in a week or 9 days draw it off into another cask. This is a good table vinegar. No. 155. How to Strengthen Vinegar. Suffer it to be repeatedly frozen, and separate the upper cake of ice or water from it. All vinegars owe their principal strength to the acetic acid they contain ; but the vinegar of wine contains also a tartar, a small proportion of malic acid, alcohol, and coh^uring-matter ; that of cider contains merely the malic acid, little or no alcohol, and a yellowish colourinff-matter. & No. 156. How to make Vinegar from Elder-Flowers. Gillifiowers, Musk-Roses^ and Tarragon. Dry an ounce of either of the above flowers for Y