Recipes for the million

The following old-fashioned way may also be reverted to : — Add half a pound of moist sugar to half a pound of treacle, two spoonfuls of yeast, and one gallon of milk-warm water. Place a vinegar plant (which is a sort of incrustation which forms in beer barrels or in vinegar which has been allowed to stand still for some time) on the top of this mixture, tie it down closely with brown paper, and keep it in the dark for a month, when it will be ready for use. VINEGAR (AROMATIC). — Strong vinegar, six ounces ; camphor, half a dram ; spirits of wine, sufficient to dissolve the camphor. Or, acetate of potass, one dram ; essence of lemon, three drops ; oil of vitriol, twenty drops. VINEGAR (CHILI). — Infuse one ounce of cayenne pepper and a dozen cloves in a quart of vinegar. VINEGAR (COWSLIP). — To two gallons of lukewarm watet add three pounds of brown sugar and a quarter of a peck of cowslips, flowers and stalks together ; put the whole into a cask with two dessertspoonfuls of yeast ; lay a piece of slate over the bunghole, and set it in a warm place till the liquid turns sour, when the bung may be fastened down. Keep in a warm place, and in six months it will be ready for use. A dram of gelatine or isinglass will make it clear sooner. This vinegar will keep pickles nice and crisp. VINEGAR (GARLIC). — Put into a jar some finely-chopped garlic, pour upon it some strong vinegar, cover it over, and let it infuse for eight or ten days, shaking it frequently meanwhile. VINEGAR (GOOSEBERRY). — Crush a quart of ripe gooseberries, stir them into three quarts of water ; let stand for two days, then strain, add a pound and a half of sugar, put it into a cask, and let it remain for ten months, when it will be ready for use. VINEGAR (HORSE-RADISH). — Scraped horse-radish, an ounce and a half ; minced shallot, half an ounce ; cayenne pepper, half a dram ; vinegar, one pint. Let the whole be together for seven or eight days, then strain off for use. VINEGAR OF FOUR THIEVES.— Take of lavender, rosemary, rue, sage and mint of each a handful, and white wine vinegar one gallon ; digest in a water-bath for eight days. The above takes its name from four persons who during a plague in Marseilles attended the sick for the sole purpose of robbery. They attributed their freedom from the disease to the use of this vinegar, and one of them escaped capital punishment by making the remedy known. VINEGAR (RASPBERRY). — Pour half a pint of vinegar over four pounds of raspberries, place in an earthen jar and cover securely, so that no air can enter ; set it in the sun for a couple of days ; then pour it into a flannel bag, and let the juice run through without pressure. To every pound of juice add a pound of loaf sugar ; boil for a quarter of an hour, or till the scum rises, then put it into small bottles and cork it securely. VINEGAR, To Flavour. — Infuse parsley, mustard, cress, mint, scraped horse-radish, or celery root, &c., in the best vinegar, before the fire, for forty-eight hours, and if the flavour is not then sufficiently strong, infuse more root or seed, as the case may be.