Cut small one ounce and a half of garlic, bruise one nutmeg and three cloves, steep them in a quart of vinegar for a week, shaking it daily; then strain and bottle it. Shallot vinegar is made in the same manner.
Gather yellow gooseberries when quite ripe, crush and mash them well in a tub with a large wooden pestle; to every two gallons of gooseberries, after being mashed, put two of water; mix them well together; let it work for three weeks, stirring the mass two or three times each day; then strain the liquor through a hair sieve, and put to every gallon one pound of brown sugar, one pound of treacle, and a table-spoonful of fresh yeast; let it work for three or four days in the same tub, which has been well washed; then run it into iron-hooped casks. Let it stand twelve months, and bottle it for use. This is a very strong vinegar.
Half a pound of honey must be put to a pint of water, and the honey well dissolved. This mixture is then exposed to the greatest heat of the sun, without closing wholly the bung-hole of the cask, which must be merely covered with coarse linen, to prevent the admission of insects. In about six weeks, the liquor becomes acid, and changes to a very strong vinegar, and of excellent quality.
Horseradish is in highest perfection about November. Pour a quart of best vinegar on three ounces of scraped horseradish, an ounce of minced eschalot, and one drachm of cayenne; let it stand a week, and you will have an excellent relish for cold beef, salads, etc. costing scarcely any thing. A portion of black pepper and mustard, celery or cress-seed, may be added to the above.
The best way to make this, is to pour three pints of the best white wine vinegar on a pint and a half of fresh-gathered red raspberries in a stone jar, or china bowl (neither glazed earthenware, nor any metallic vessel, must be used;) the next day strain the liquor over a like quantity of fresh raspberries; and the day following do the same. Then drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar) into a stone jar, with a pound of pounded lump sugar to each pint. When the sugar is dissolved, stir it up, cover down the jar, and set it in a saucepan of water, and keep boiling for an hour, taking off the scum; add to each pint a glass of brandy, and bottle it: mixed in about eight parts of water, it is a very refreshing and delightful summer drink. An excellent cooling beverage to assuage thirst in ardent fevers, colds, and inflammatory complaints, etc. and is agreeable to most palates.
Take of tarragon, savory, chives, eschalots, three ounces each; a handful of the tops of mint and balm, all dry and pounded; put into a wide-mouthed bottle, with a gallon of best vinegar; cork it close, set it in the sun, and in a fortnight strain off, and squeeze the herbs; let it stand a day to settle, and then strain it through a filtering bag.