This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
Sixteen ounces glacial acetic acid, 40 drops oil of cloves,
40 drops oil of rosemary, 40 drops oil of bergamot, 16 drops oil of neroli, 30 drops oil of lavender, 1 drachm benzoic acid, 1/2 ounce camphor, 30 to 40 drops compound tincture of lavender, 3 ounces spirit of wine. Dissolve the oils, the benzoic acid, and the camphor in the spirit of wine, mix with acetic acid and shake until bright, lastly adding the tincture of lavender to color.
Dried leaves of rosemary, rue, wormwood, sage, mint, and lavender flowers, each 1/2 ounce; bruised nutmegs, cloves, angelica root, and camphor, each 1/4 of an ounce; rectified alcohol, 4 ounces; concentrated acetic acid, 16 ounces. Macerate the materials for a day in the alcohol; then add the acid and digest for 1 week longer at a temperature of 490° P. Finally press out the now aromatised acid and filter it.
By "artificial vinegar " is meant vinegar made by the quick method with beechwood shavings. This cannot be carried out with any economy on a small scale, and requires a plant. A modification of the regular plan is as follows: Remove the head from a good tight whisky barrel, and put in a wooden faucet near the bottom. Fill the barrel with corn cobs and lay an empty coffee sack over them. Moisten the cobs by sprinkling them with some good, strong, natural vinegar, and let them soak for a few hours. After the lapse of 2 or 3 hours draw off the vinegar and again moisten the cobs, repeating this until they are rendered sour throughout, adding each time 1 quart of high wines to the vinegar before throwing it back on the cobs. This prevents the vinegar from becoming flat, by the absorption of its acetic acid by the cobs. Mix a gallon of molasses with a gallon of high wine and 14 gallons of water and pour it on the cobs. Soak for 8 hours, then draw off and pour on the cobs again. Repeat this twice daily, until the vinegar becomes sour enough to suit. By having a battery of barrels, say 4 barrels prepared as above, the manufacture may be made remunerative, especially if the residue of sugar casks in place of molasses, and the remnants of ale, etc., from the bar-rooms around town are used. All sugar-containing fruit may be utilized for vinegar making.