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Vinegar For Pickling No 1

(Pickles.) - (The Lady's Own Cookery Book)







Take the middling sort of beer, but indifferently hopped, let it work as

long as possible, and fine it down with isinglass; then draw it from the

sediment, and put ten pounds weight of the husks of grapes to every ten

gallons. Mash them together, and let them stand in the sun, or, if not

in summer, in a close room, heated by fire, and, in about three or four

weeks, it will become an excellent vinegar. Should you not have grape

husks, you may take the pressing of sour apples, but the vinegar will

not prove so good either in taste or body. Cyder will make a decent sort

of vinegar, and also unripe grapes, or plums, but foul white Rhenish

wines, set in a warm place, will fine, naturally, into good vinegar.











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