his is of less
consequence. A cheap sort of vinegar may be made of the refuse of the
bee hives, after the honey is extracted. Put the broken combs into a
vessel, and add two parts of water: expose it to the sun, or keep it in
a warm place. Fermentation will succeed in a few days, when it must be
well stirred and pressed down to make it soak; and when the fermentation
is over, the matter is to be laid upon sieves to drain. The yellow
liquor which forms at the bottom of the vessel must be removed, the
vessel well cleaned, and the liquor which has been strained is to be
returned to the vessel. It will immediately begin to turn sour; it
should therefore be covered with a cloth, and kept moderately warm. A
pellicle will be formed on the surface, beneath which the vinegar
acquires strength: it must be kept standing for a month or two, and then
put into a cask. The bunghole should be left open, and the vinegar will
soon be fit for use. The prunings of the vine, being bruised and put
into a vat or mash tub, and boiling water poured on them, will produce a
liquor of a fine vinous quality, which may be used as vinegar.--Another
method. To every pound of coarse sugar add a gallon of water; boil the
mixture, and take off the scum as long as any rises. Then pour it into
proper vessels, and when sufficiently cooled put into it a warm toast
covered with yeast. Let it work about twenty-four hours, and then put
it into an iron-bound cask, fixed either near a constant fire, or where
the summer sun shines the greater part of the day. In this situation it
should not be closely stopped up, but a tile or something similar should
be laid on the bunghole, to keep out the dust and insects. At the end of
three months or less it will be clear, and fit for use, and may be
bottled off. The longer it is kept after it is bottled, the better it
will be. If the vessel containing the liquor is to be exposed to the
sun's heat, the best time to begin making it is in the month of April.

VINEGAR FOR SALADS. Take three ounces each of tarragon, savory, chives,
and shalots, and a handful of the tops of mint and balm, all dry and
pounded. Put the mixture into a wide-mouthed bottle, with a gallon of
the best vinegar. Cork it down close, set it in the sun, and in a
fortnight strain off and squeeze the herbs. Let it stand a day to
settle, and filter it through a tammis bag.

VINEGAR WHEY. Set upon the fire as much milk as is wanted for the
occasion, and when