They are a very good substitute for citron.
* * * * *
SUGAR VINEGAR.
To one measure of sugar, put seven measures of water moderately warm;
dissolve it completely--put it into a cask, stir in yeast in the
proportion of a pint to eight gallons: stop it close, and keep it in a
warm place till sufficiently sour.
* * * * *
HONEY VINEGAR.
To one quart of clear honey, put eight quarts of warm water, mix it well
together: when it has passed through the acetous fermentation, a white
vinegar will be formed, in many respects better than the ordinary
vinegar.
* * * * *
SYRUP OF VINEGAR.
Boil two pounds of sugar with four quarts of vinegar, down to a syrup,
and bottle it. This makes an excellent beverage when mixed with water,
either with or without the addition of brandy. It is nearly equal a
flavour to the syrup of lime juice, when made with superior vinegar.
* * * * *
AROMATIC VINEGAR.
Put a portion of acetate of potash, (sal diureticus,) into a smelling
bottle; mix gradually with it half its weight of sulphuric acid, and add
a few drops of oil of lavender.
* * * * *
VINEGAR OF THE FOUR THIEVES.
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