How To Strengthen Vinegar

Let it freeze, and take the ice off the top, as the water alone freezes.

Apple Vinegar

Save all parings and cores of apples when used for cooking purposes; put them in a jar; cover with cold water; add about a pint molasses to 3 or 4 gallons; tie mosquito netting over jar; add more apple parings as you have them, and all the cold tea left in teapot. Makes the very best vinegar.

Beet Vinegar

Take 1 bushel of sugar-beets, wash and grate them into a cheese or cider-press. Put the juice into a cask, cover the bung with netting, and set in the sun. In 2 or 3 weeks you will have 5 or 6 gallons of good vinegar.

Cayenne Vinegar

Mrs. Z. B. Glynn, Boston, Massachusetts.

Half ounce cayenne pepper put into 1 pint vinegar. Let steep in a bottle for a month. Then strain off and bottle for use. Is excellent seasoning for all kinds of soups and sauces, but must be used very sparingly.

Celery Vinegar

Pound a cup of celery-seed and put into a bottle, and fill up with strong vinegar. Shake once a day; in 2 weeks strain for use.

Clover Bloom Vinegar

Put 6 pounds brown sugar to 1/2 bushel clover bloom.

Add 4 quarts molasses and 9 gallons boiling water. Let cool and add 3 pints hop yeast. Lay a folded sheet over the tub and let stand 14 days. Strain and put away.

Corn Vinegar

Boil 1 pint corn in 4 quarts rain water till the grains burst. Put it all in a crock, add 1 pint syrup, and water to make a gallon. Tie double mosquito netting over and keep warm about 4 weeks. Do not cork the jug when you put the vinegar away, but tie a cloth over. Put some of the "mother" in.

Currant Vinegar

One quart currant juice strained as for jelly, 3 quarts of rain water, 1 pound of sugar. Keep warm.

Honey Vinegar

To 1 quart of clear honey put 8 quarts warm water; mix it well together; when it has passed through the asce-tous fermentation, a white vinegar will be formed, in many respects better than the ordinary vinegar.

Horse-Radish Vinegar

Scrape 5 tablespoons horse-radish. Add 1 tablespoon cayenne pepper. Mix and pour on 1 quart vinegar. Let stand a week, and use as a relish for cold meats.

Lemon Vinegar

Put the rind of 2 large smooth lemons in a quart bottle.

Fill with vinegar. It will be flavored sufficient for use in about 10 days.

Potato Vinegar

Two gallons of water that potatoes have been boiled in 1 pound brown sugar, a cup of hop yeast. In 3 or 4 weeks, you will have most excellent vinegar. Cucumbers cut fresh from the vines without salt, will keep in this vinegar.

Raspberry Vinegar

Put 2 quarts fresh raspberries in a crock and pour over them a quart of vinegar. Let stand 24 hours, strain, and pour it over 2 quarts fresh berries. After another 24 hours, strain again, and add a pound of loaf sugar to each pint of the vinegar. Set the vessel in a kettle of water and let it boil an hour briskly. Skim it when the scum rises. Bottle it when cold.

Rhubarb Vinegar

Take 12 large stalks of pie-plant, Bruise them, and pour on 5 gallons water. After standing 24 hours, strain and add 9 pounds brown sugar and a small cup of yeast. Keep warm a month. Strain it and keep in the cask till sour enough to use.

Spearmint Vinegar

Gather clean, fresh spearmint, peppermint, or celery seed, put in a wide-mouthed bottle enough to nearly fill it loosely.

Fill with vinegar, cork, and in about 3 weeks pour the vinegar off into another bottle and cork well. Serve with cold meats. Also good with soup and roasts.

Spiced Vinegar

Two gallons cider vinegar, 2\ pounds brown sugar, 1 1/2 ounces allspice, 1 1/2 ounces celery seed, 1 1/2 ounces cloves, 1 1/2 ounces ground mustard, 1 1/2 ounces mace, 1 1/2 ounces pepper, 1 1/2 ounces turmeric, 1 1/2 ounces white ginger. Put the spices in little loose muslin bags in the jar with the vinegar and sugar.

Sugar Vinegar

To 1 quart sugar put 7 quarts warm water. Add yeast in proportion of a pint to 8 gallons. Put it into a close cask and keep in a warm place. It will be fit for use in a few.

Tarragon Vinegar

Gather the tarragon just previous to blossoming. Bruise and twist it, and fill up bottles with it. Pour good vinegar over to cover it, and let stand a couple of months. It may then be poured off and corked up for winter use. Serve with meats.

Tomato Vinegar

To 4 quarts rain water add 1 pint sorghum and 4 quarts ripe tomatoes. The tomatoes are good to eat.