The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1868-05-30
" arm a,,0 GarNen.
From COlmen's Rural World.
Vinegar.
Bf HErTIE bayfield,.


The appetite for acids is quite as general as
that for sweets, especially in young persons.
Believing as We do that appetite usually indi-
Gates what We need, I think acid in some shape
should always be provided for constant, mode
rate use-and Of course it should be o healthful
acid, such as good vinegar or pickles made OF
good vinegar.
The vinegar should therefore, like the beehive
The churn, the cider-press, or the cookng-stove,
DO an institution ia every family-not precisely
80 indispensable az the cookIng-stoyo or churn,
bat an excellent adjunct.
In TACT there should DO AZ least two vinegar
barrels in every family, one in which vinegar is
always making, another in which vinegar is kept
for use and the last should be constantly replei-
ished from the first. The barrel for making vim
egar, as 1t Is intended to be perpetuity il aot
MIXTURE should be stout, sound, iron-hooped and
painted, as 1t should stand through the warm
months out OF doors, as vinegar forms much more
RAPIDLY IN the sunshine. IL winter the process
Will go on moro slowly IN warm room cellar.
This barrel should have close-itting cover;
Ia this cover or the top of the barrel should
be bored number of auger-hoes These are to
promote free circulation OF air; over them tack
the wire gauze or cloth to exclude the gnats
and insects which swarm around such attractions,
The liquid should be agitated by q dasher, or Oy
shaking the barrel frequently. Tie philosophy
OF vinegar-making is simply the exposure Of IA
liquid, that is predisposed 20 sour, TO the intu-
ence of light and atmospheric air. This by some
manufacturers is accomplished Immediately by
running the liquid slowly over shavings. But
the process is too troublesome for private use,
and We think barrel such as we have described,
or q common barrel with the sung loft out, will
answer all family uses We append directions
for making two or three kinds Of vinegar which
We have used ourselves.
CIDER VrSEGAR.-Fill barrel three-fourths
full OF cider; set il in the sun leave the bung
out aud shake daily, and you will in time have
vinegar of such strength Us will need weakening
FOR uss A bucket-fuu OF strong vinegar, or
couple of gallons OF molassss, will hasten the pro-
cess. When strong enough, rack sff-stop close
ly, and set in a cellar that will not freeze.
n. Is. The best of vinegar will not freeze, but
most we have seen WILL and if while frozen YOU
draw of the liquid from beneath the ice, you
will find yourself possessed of superior vinegar.
so say the old and wise, we have not tried il.
CIDER VINEGAR, No. 2.-Have a vessel large
enough to hold the pemace when you have been
cider-makiny, and mucn water as you have
pressed cider from it Stir up the mass at least
every day, the oiteHer the better. When it has
soured, but not rotted, press it out and treat as
directed in making cider vinegar. This vinegar
will make sooner than the pure cider, and is
called for distinction apple vinegar OF course il
Is inferior in strength but il is the article nearly
always sold as cider vinegar The pomace OF
grapes will make vinegar BY the same process
CORN NINEGAR.-Boil peck Of shelled corn
in ten gallons of water until reduced half-strain
OF the liquid, mix with il half gallon OF no
lasses and as much good vinegar, and expose TO
the sun aud air as you were directed for cider.
VINEGAR FROM IOLAssEs.-Into 8 common
barrel, put thres-fourths full of rain-water,
mix four gallons Of molasses and bucket of
strong vinegar or gallon Of whisky. Expose
to the sun or keep in warm cellar and shake
frequently. This is pure and good preparation,
and the most common in market, except chem
zeal preparations, which exercise as deleteriou |.
influence ever health as dragged whisky. There
is . vinegar plant which turns sweetened water
to vinegar rapidly. 1t 10 valuable for table use
but net fer keeping pickles Persons who cam
nctprocure pure cider-vinsgar, may always make
for immediate use on any scale by mixing one
pound Of sugar with four gallons of ran-water,
and adding to taste Asetic acid or white wine
vinegar, such as German importers usually keep
one pound of acid or one quart Of vinegar, will
usually make . strong enough article for table
use. In the manufacture of all vinegar, where
we have not good vinegar and 'mslher'' to start
on, We use yeast. We dip some strips Of brown
paper into good yeast Of any kind and drop them
in the barrel. II "
We know good house-kseper whe mixes s
quarter of pound of common prepared chalk in
aqusrt of vinegar, and pours it in her barrel
clear it as we find wine. We uuderwrite this
yet tested the value OF this practice.