The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1894-09-17
THE HOME.
Vinegar.


Let me tell you how I make my
vinegar. fill a two gallon stone jar
with warm rain water and stir in
three cups of sugar and pint of we'll
washed dried apples. This is set in the
sun and in four or five weeks, it has
formed mother" I take out the apples
and find as good vinegar as ever l tast-
ed.n
why did not my vinegar get, sour?'
Because you strained it and put it in
that jug. If you had poured the water
off the parings, not too gently and put
it in wide-mouthed jar with a thin
cloth tied over it. you would long ago
have been as much of an enthusiast on
the vinegar making subject as your
friend Once / had a jar full of ex-
cellent vinegar made from apple parings.
There was quantity of sediment at the
bottom. | concluded to strain it SO that
it would be extra nice. l did so and
found to use an old housekeeepr's
expression, that I had killed it, as it
lost it's sharpness in a short time. /
made haste TO give it some dregs from
another jar, and once that experience /
never strain vinegar until | am ready
to use it.
] rinse all dishes which have held
honey or preserves and pour the rinsi ngs
into my vinegar jar. Should chance to
have apple sauce which has soured, it
too goes into jar, has water poured
over it, and after it has stood few
days the water is drained, never strained
into the vinegar. In using wild goose
plums there are often some which are
too ripe for canning or preserving. If
these and the parings are soaked in
water few days, the water poured off
and kept in 4 jar in warm sunny place,
it will make vinegar much more
parings. In either case, the process
may be FASTENED by occasionally pouring
it from one vessel to another, thus ex-
posing it to the action of the air /
use this homemade vinegar in canning
pickles, and they keep we'll and have
an excellent flavor when opened. Max
ing my own vinegar is one of my favorite
economies. At first it may be little
trouble to 1inse dishes, jars and sauce
pans, but it soon grows into habit,
and it jar is always at hand to receive
the rinsings it ceases to seem trou BILE.
Pure cider turns into vinegar very slow
ly, but if it is diluted with an equal
quantity of rainwater the change will
take place with more rapidity.
think the trouble with your vinegar was
boiling it. | don't know positively Shat
that would keep it from turning to vine
gar but think it might, and it was
entirely unnecessary. We made some
nice vinegar last summer of apple pair
ings and the cores and trimmings of
crab apples we were preparing to pre-
serve. We washed the fruit we'll, put the
- 80 ,.,,, Ia1
cold water, covered the jar with a cloth
and set it away for three or sour weeks.
By that time the pulp left on the
Feelings had dissolved until there was
scarcely anything to srain out. We strained
it into glass jars, tied mosquito net
ting over the tops, and set them where
the sun would shine on them and
when it got through working it was very
nice vinegar.
A friend of ours makes all her vinegar
in that way except that she AIDA cold
tea left over from meals to make the
necessary amount of fluid. She makes
it, not from reasons OF economy, but
because she thinks it cleaner and purer
than most that she can buy. In max
ing any kind of vinegar it hastens the
process to put in piece of mother"
from old vinegar. Some put in brown
sugar, piece of brown paper soaked in
molasses, or a piece Of bread soaked
in yeast. Many here make honey vine
gar from the trimmings and rins1ngs
in preparing their honey for the market.
1t makes good vinegar. Sometimes pure
cider will unaccountably fail to make
the first year. The acidity in vinegar
is destroyed by freezing. &c o respon-
dents of the The Housekeeper
Southern Receipts for Pickles and Sauces.
Oil Cucumber Pickles. This very de-
licious compound is prepared AS follows
Pair and slice four dozen cucumbers as
ifsfor serving on table, put them into
brine strong enough to bear an egg and