Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1891-09-09
HERB vINEGAES.

i eign ouseUlves OF lIgh ana low de-
| gree a. very particular on this Joint,
and truly it is most palaial lie and re-
freshipg to have the ordinary vinegar
replaced by s. methIng less monoto-
nous 10 taste. In act, 1T is only IN win
ter and when the summer provisions
have ia led hat ordinary shop vinegar
is used, and even then many people
manu- actnre their own so-called swim
aIore de menage' with the recipe for
which / head my list Buy or choose
a cask OF a size suited to the require
ments of the household; boil three
puts of Il best vinegar, and pour it
into the cask, gently moving the latter
so that the liquor touches all the inside
surface, then half fill it with light wine
or CIDER; stop up the bung hole with
lar ge onion, cut so as to fit 1t fairly well
oniy, or with small bag of salt, not
ranmed L at all tightly. Let the cask
stand in the kitchen for ten days, then
| fill it with wine, and provide it with an
ordinary tap. In four weeks from that
| time he eonte is will be quite ready
| Tor use. 1t Is cusi omary 10 draw only
few bottles to have at hand for imme-
| diate needs; whilst the main provision
in be cssk is epr going by the occa-
sional addition OF two or three pints
| 20 more) of hot vinegar, alternat ng
| about once in three mes with one and
half pints OF wine and one half plnts
OF hot vinegar, IN which some four or
| five sprIgs of tn ragon have been al-
| low ed to steep for some hours. This
will eep tie liquor in fne flavor,
without actually giving It any marked
taste.
Vinaigre Printanter.-Dry in the
sun, some sm al! cress, tara gon leaves,
hurnet, chervi!, thvme and bisii. Have
five plnts of g cd vinegar in a large
| pitcher, large jar, or glass bottle; put
! into this five go d sized garlic cloves,
rs many eschalo 5, six onions, 3oz. tor
morel of mustard seed, ten cloves, 2oz.
OF mace, a few p pper corns, one sliced
lemon; then add all the dried herbs
| after the mixture has stood few hours.
| Expose it to he sun as much as possi-
| blt for about ten or welve days. Then
strain, bottle, and TX up very
tightly. 1t Is very finely favored,
and delicious improvement to all SAL
a, 8. go.
VinaiQre do Salads, is excellent too,
| and ought to be made soon. For every
| gallon of light wIhe vinegar take 2oz.
of bruised cloves, as many tarragon
| leaves as ~ i'll press down into about
| b If pint measure, 2oZ. of escba OF,
well peeled and finely cut, 2oz. each of
mint and basil, 1oz. each of balm of
syringa leaves, marjoram, thyme, mus
tard seeds, and lemon rind; let all this
J steep tor some two or three weeks, and
| either strain and botte, or leave it in
the jar or We sci in which it was made,
| tying 1t down well and taking care not
suaks the sediment W en- pouring or
ladllng It out. There is d recipe quite
similar to this, which suggests, how
ever judicious addition of liquid
rennet Ia strong solution, about one
quartz, the "pepsine" contained in
calves rennet being considered neces-
! sary to IN ure digestion.
ChiLH Pin gar takes longer to arrive
| at state of perfection. To every quart
| of white wine vinegar put loz. of chill
| lies; let 1t steep for a Ortnight, when
| it can be used il necessary; but it is
much stronger and better if kept for
| two months. Seal or tie down the Jar
| very thoroughly, and stir it every now
and then. 1t is advisable to make only
a quart at a time, and to refill with vim
egar each time a small quantity is
withdrawn, then one CAR make end
ensure really fresh supply every
year.
Cdpsicat1n Vinegar is made in the
same way, and is very similar, but not
so strong Choose the large pods, and
use them afterwards (if you should
happen to come to the end of your
vinegar at a convenient time) for pick
ling onions a little later on in the sea-
son.
Tarrogon Vinegar, leaves
should be picked in June and july,
and, if possible, during spell of fine
weather; it makes a substantial differ
ence to the flavor whether this n be
carried out or not, though, OF course,
the vinegar would still be good. Town
people can lave hem freshly gathered
for them by applying to a market gar
dener through their own tradesmen.
Let the leaves dry, half fill large
pickle jar with the same, and ill up
with good white wine vinegar. Cork
it up tightly, and 1t will be ready in
three weeks. The longer it sleeps lin
moderatlon) the better the flavor will
be. Here is another method: Wash
the tarragon tn roughly leaf by leaf
and then let it dry moderately; pnt it
into large bottle or jar, to the depth
OF or inches, with peppercorns,
cloves, some n arjoram, and a sprig or
two of lemon thyme. Steep for three
weeks IN good white wine vinegar, strain
into bottles and cork.
Garlic Vinegar is very useful for
/ favoring salads, DO, only it must be
used very carefully and sparrngly, as it
is almost like an essence IN its strength.
Take tie outer SIX MS from good sound
garl c root, then separate the cloves,
and put them in Jar IN the proper
ton of 1oz. to the quart of vinegar;
cork up tightly, and seal After three
or four weeks strain of portion into
small bottles, fiji the main provision up
with vinegar again, and cork for further
use. 1t can steep as long as three
months, improving In strength and taste
after that time it is advisable to make
a fresh provision.
The above complete list of the most
well known and eOmmonly ueed vim
eGars, which does not p eclude the fact
of syrlnga leaves and burnet vinegar
have this popularity, that they impart
such an exact cucumb flavor that they
could hardly be told from tue real
thing; and, by the way. it is useful to
note that both basil and syringa stepped
in s! irit maze a very fine Essence of
cucumb, T, very necessary and accept
able for some sweet dishes and cups"
when the actual cucumber Is not easily
attainable.
So much for the vinegars most neces-
sai to the housewife who >es variety,
dainty flavorings, and something out of
the common. Salads are refreshing
with cold dishes, and also, with some
hot viands, and no one who has not
tried it can ina zine what a difference
there is in apparently the identical
salad favored with different sorts of
vinegars. 1t should be remembe ed, by
the way, that garlic and celery seed and
horse radish. the two latter for impart-
ing the flavor of those vegetables when
thau Or. nr-f 1.f son IN rannrra 70 hn