r for Pickling._ No. 1.

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.

_Vinegar._ No. 2.

To a pound and a half of the brownest sugar put a gallon of warm water;
mix it well together; then spread a hot toast thick with yest, and let
it work very well about twenty-four hours. Skim off the toast and the
yest, and pour off the clear liquor, and set it out in the sun. The cask
must be full, and, if painted and hooped with iron hoops, it will endure
the weather better. Lay a tile over the bunghole.

_Vinegar._ No. 3.

To every gallon of water put three pounds of Malaga raisins; stop it up
close, and let it stand in the cellar two years.

_Camp Vinegar._

Infuse a quarter of an ounce of cayenne, four heads of garlic, some
shalots, half a drachm of cochineal, a quarter of a pint of ketchup,
soy, walnut pickle, and an ounce of black, white, and long pepper,
allspice, ginger, and nutmeg, all grossly bruised, a little mace, and
cloves, in a quart of the best wine vinegar; cork it close, and put a
leather and bladder over it. Let it stand before the fire for a month,
shaking it frequently. You must let it stand upon the ingredients, and
fill up with vinegar as you take any out. This is not only an excellent
sauce, but a powerful preservative against infectious disorders.

_Another._

Half an ounce of cayenne pepper, a large head of garlic, half a drachm
of cochineal, two spoonfuls of soy, the same of walnut pickle, and a
pint of vinegar.

_Chili Vinegar._

Gather the pods of capsicum when full ripe; put them into a jar with a
clove of garlic and a little cayenne pepper; boil the vinegar, and pour
it on hot; fill up your jar: let it stand for a fortnight; pour it off
clear, and it will be fit for use.

_Elder-flower Vinegar._ No. 1.

Put two gallons