Grains, are the refuse of malt, which has been brewed or distilled. Immense quantities of this article are consumed in London and its environs for the feeding of pigs, 1 00,000 of which were annually fattened, a few years since, by one extensive distiller.— Cow-keepers in the vicinity of the metropolis likewise feed their cows frequently with grains, which produce indeed abundant milk, butof. a very inferior quality. Hence we are of opinion that such refuse, especially that from brew-houses, might with greater advantage be employed in the process of making vinegar; for, by bruising the grains so as to reduce them to a pulp, adding the necessary quantity of tepid water, together with leven, yeast, or other fermentable substances, they might easily be converted into a strong acid.