The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1904-11-28
Go 81.
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nave n hucf1s Ifcref tiesa1thfulSAfti-
q "a - Than kl,s Average Product q
n the vits eE.. !. ,aetor:s. 5
4 Why don you make your own $vin:
4 $egar ?H asked my grocer5os I gave hin,
4 an order for q gallon Of his best. . 5.as
Oh, it's too much bother, aud, he
n sides. I don Know how. answered,
A putting the chief reason last.
\ Wei. it's the simplest thing in the
d world.'' he replied, and Is so much
\ healthier that one cana ftord to take
4 what little trouble 1t is::
4 K We often had plain talks on the sub.
E|sject of food adulteratlon, and had
thatI gladly listened to " hat he had to
||Ssay on the subject of vinegar. He said
in substance that muchof the vinegar
ion the market is made by pouring q
\ very poor solution OF alcohol over
4 beech shavings or birch twigs that
Il have been soaked in strong vinegar.
usually adding hyirochloric and sui
4 phuric acids. Now, stbeseacids in thems
selves are bad enough. but when they
y come in contact&with copper. brass, tin
Il or zinc a portion OF these metals is dis,
solved and the vinegar becomes still
more poisonous. 1t will eat the tops
i of fruit jars, II used for pickles.. until
4 they become incrusted and feel sticky.
to the touch, and the pickles get soft
and mushy after 4 time and often lose
all sour taste. IT also cat the glaze
A on the inside OF stone jugs and hence
should be kept In glass jars or bottles.
There are few excellent pure vine
gars on the market, but 50 few people.
know the injurious effects OF the cheap.
er grades that there is not the sale for
them that there Should be. The old
fashioned cider vinegar is the cheapest
and safest TO use. but since the tenn
perance people have done 50 much 10
discoura &c the use OF cider the farmers
do not make so much as formerly and
consequently elo not make tile vinegar
In grape sections an excellent vinegar
is made in connection with the manu-
facture of wine, but here also the tenn
perance influence has been felt.
If it is impossible to get vinegar
from a farmer or some other person
who makes It for sale, there are a
number OF simple ways OF making t ut
home. / have found it very little trou-
bic, it costs nothing, and you know
what you are using. Half gallon fruit
jars are better than stone Jugs to make
it IN, as q larger surfacesls5 exposed to !.
the light and air, and by shaking often
oxygenahon, souring, is FASTENED a
cloth shoulder course be tied over the
top to keep out insects and dust. The
jars should be setin the sun and when
ever the fluid has worked clear strain
or and leave it in a warm place until.
it is sharp as desired. When mother
forms. new vinegar can be made by
simply adding sweetened water. Al. |
ways use soft water, but IL 1T is not
available boil the water and setit in
the sun day or two.
IA The following are some excellent
recipes that can be adapted to different
localities and seasons:
Vinegar From Apple or Pea CHI Par
ings--Fill q jar half full of parings,
add one-half teacup of molasses and I
fill up with water; set in the sun and
strain for use in about two weeks.
X Corn Finegar.-Put one teacup shell.
ed corn and one tencup brown sugar
or molasses in a jar. Fill up with wa
ter and set in the sun. This takes
three weeks to make. butts one of the
very best vinegars.
Tomato Yincgar.-Iash one quart Of
" n
juice and put in a jar with one teacup.
full sugar or n1olasses. Fill the jar
with soft water and set in the sun for
two weeks.
n Yeast Vinegar.-DissolYe half tea
cupful brown sugar In one pint warm
water and add n small yeast cake Fill E
the jar with water. This Will be ready Il
for use in two weeks.
a Alcohol Ninegar.-This Is the least
desirable of any for home use. It is
made by using one part alcohol to four
parts water It is fernlented with
yeast as in the foregoingsrecipe or by
the German process OF flterlng through
beech shavings, but this is laborious
and not adapted to do
nestle purposes
Blackberry or Raspberry Vinegar.
Cover one quart berries with strong
vinegar. Let stand two weeks. Then IS
nash the berries and strain the whole
,ver one quart fresh berries. Let stand @3
/ week, then mash and strain again
To each quart of vinegar add one
,ound sugar, bring to the boiling point,
kim and bottle WI bile hot, using sound
lew corks. This furnishes grateful
lcid on hot days, diluted with water H
md poured over cracked ice It also
makes a refreshing beverage for the
lick. II 375