Let it freeze, and take the ice off the top, as the water alone freezes.
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.
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.
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.
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.
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.
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.
One quart currant juice strained as for jelly, 3 quarts of rain water, 1 pound of sugar. Keep warm.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
To 4 quarts rain water add 1 pint sorghum and 4 quarts ripe tomatoes. The tomatoes are good to eat.