Home-Made Vinegar

14 pounds of coafee, brown sugar, 10 gallons water, 1 cupful of brewers' or bakers' yeast. Boil the sugar with three parts of the water and skim. Remove from the fire and pour in the cold water. Strain into a ten-gallon keg. Put in some small pieces of toast with the yeast. Stir every day for a week. Then tack gauze over the orifice. Set where the sun will shine on it, and let remain six months, by which time, if made in the spring, it will be vinegar.

Honey Vinegar

1 quart of clear honey 8 quarts of warm water. Mix well. When it has passed through the process of fermentation, a white vinegar will be formed in many respects better than the ordinary vinegar.

Beet Vinegar

The juice of 1 bushel of sugar beets, will make from five to six gallons of the best vinegar, equal to cider. Wash the beets, grate them and express the juice. Pat the liquid in an empty barrel, cover the orifice with gauze and set in the sun. In twelve or fifteen days it will be fit for use.

Apple Vinegar

Save the sound cores and the parings of apples used in cooking. Put in a jar, cover with cold water; add ½ pint of molasses to every 2 gallons. Cover the jar with netting; add more parings and cores occasionally. This will make good vinegar.

Potato Vinegar

1 gallon of water that potatoes have been boiled in, ¾ pound of brown sugar, ¾ cup of hop yeast. In a month, most excellent vinegar will be the result.

How To Turn Cider Into Vinegar

Bring the barrel out of the cellar, and set in the hot sun. Remove the bung and in its place put a glass bottle, inverted to keep out insects, and give the sun a chance to shine in a little. Add a cupful or so of yeast to hasten the process, and if wanted extra sharp, add 2 or 8 quarts of sorghum syrup, or N. 0. molasses. A few weeks in the open air will change it, when it may again be removed to the cellar.

Corn Tinegar

1 quart of shelled corn, 1 quart sorghum or other common molasses, 3 gallons water. Boil the com in water until half done; put in a jar or into jugs. Fill up with the 8 gallons of water (boiling hot), and sweetened with the molasses. In two or three weeks it will be excellent vinegar.

Sorghum Vinegar

To 1 gallon of the molasses, add 4½ gallons of water. Mix thoroughly, put in an open-headed barrel, following the above proportions until the barrel is full. Tie a coarse cloth over the top.) Place where it is light, and give it heat from seventy to ninety degrees. Occasional stirring will help.

Spiced Vinegar For Pickles

1 gallon of vinegar, 1 pound of sugar, 1 tablespoonful of allspice, 3 tablespoonfuls of mustard seed, 3 tablespoonfuls of celery seed, 2 tablespoonfuls of salt, 1 tablespoonful of black pepper, 1 tablespoonful of cinnamon, 1 tablespoonful of mace, 3 onions very finely chopped, 1 teacupful grated horse-radish.