1157. - Sugar Vinegar

To every gallon of water put two pounds of coarse brown sugar. Boil and skim this. Put it to cool in a clean tub; when about lukewarm, add a slice of bread soaked in fresh yeast. Barrel it in a week, and set it in the sun in summer or by the fire in winter, for six months, without stopping the bung-hole; but cover it with thin canvass or an inverted bottle to keep out the flies.

1158. - Cider Vinegar

Put a pound of white sugar to a gallon of cider, and shaking them well together, let them ferment for four months; a strong and well-colored vinegar-will be the result.

1159. - Flavored Vinegars

These are a cheap and agreeable addition to sauces, hashes, etc. For one, infuse a hundred red chilis, fresh gathered, into a quart of good vinegar; let them stand ten days, shaking the bottle every day. A half ounce of cayenne will answer the same purpose. This is good in melted butter for fish sauce, etc.

1160. - Celery Vinegar

Pound a half ounce of celery seed, and steep it for ten days in a quart of vinegar; strain and bottle it.

1161. - Horseradish Vinegar

Pour a quart of strong vinegar, boiling hot, on three ounces of scraped horseradish and a teaspoonful of pounded black pepper, and half the quantity of cayenne. Let it stand four days, tightly covered, then strain and put it in the cruet for use. It is good on cold roast beef, and excellent in the gravy for chops, steaks, etc.

1162. - Gooseberry Vinegar

Boil water, and when cold put to every three quarts one quart of bruised gooseberries in a large tub. Let them remain sixty hours, stirring often; then strain through a hair bag, and to each gallon of liquor add one pound of the coarsest sugar. Put it into a barrel, and a toast and yeast; cover the bung-hole with a bit of slate. Set the barrel in the sun, observing that the cask be well painted, and the iron hoops all firm. The greater the quantity of sugar and fruit, the stronger the vinegar; and as this is particularly useful' for pickles, it might be well to make it of double the strength for that purpose.

1163. - Chili Vinegar

Fill a bottle with the chilis or capsicums-each of which will impart the proper warmth of flavor - and cover them with vinegar; cork it up closely, let it stand for three weeks or a month, then pour off the vinegar, and fill up the bottle again: chilis are the most commonly used, but good capsicums will flavor several additions of vinegar. If capsicums are not procurable, put one ounce of cayenne pepper to a quart of .vinegar, and let it stand some time, shaking it occasionally. Then strain it off, and fill the bottle up again.

1164. - Lemon Flavoring For Puddings

Peel six lemons very thin indeed; put the peel into a glass bottle, and add a table-spoonful of bitter almonds,blanched, or the same quantity of peach or apricot kernels. Cover the whole with brandy; shake it frequently, and in a month strain it, and if kept closely corked it will keep for years.

1168. - Tomato Ketchup

Take two dozen of ripe tomatoes and a handful of salt; slice the tomatoes, and put a layer into a jar, sprinkle salt over it, then another layer of tomatoes and salt, until the jar is full. Stir the contents now and then for three or four days, keeping the jar in a warm place by the fire; at the expiration of which time press the juice from the tomatoes by rubbing them with a wooden spoon through a sieve, and boil it with mace, pepper, allspice, ginger, and cloves, in the proportion of about two ounces in all to one quart of juice, a few blades of mace, twelve cloves, a spoonful of pounded ginger, and the remainder pepper and allspice. In three months boil it again with fresh spice.