Or for each quart of ripe gooseber ries, add 3 quarts of water, ferment forty-eight hours, strain, stir in li pounds of sugar, and let stand in a warm place ten months or more, when it will be ready for use.
Raspberry, corn, and other fruit vinegars may be made by the same plan, and substantially the same pro portions may be observed.
Horse-Radish Vinegar. — Mix ounces of horse-radish, ounce of minced shallot, ounce of Cayenne pepper or paprika, and pour over it a pint of vinegar. Let stand a week or ten days, strain through cheese cloth and bottle for use.
Cucumber Vinegar.— Place in a large stone jar about dozen large cucumbers, pared and sliced, 4 large onions, pared and sliced, 2 or 3 pieces of garlic and shallots, 2 tablespoon fuls of salt, 3 tablespoonfuls of black or white pepper, and teaspoonful of paprika or Cayenne. Let stand four or five days, bring to a boil, cool and strain, or filter through linen cloth or ffiter paper, and bottle for table use.
Chili Vinegar.—Chop fine 25 chili peppers and pour over them pint or more of pure vinegar. Let stand about ten days or two weeks, strain through cheese cloth and preserve in small bottles tightly corked for table use.
Cayenne Vinegar.—Place ounce of Cayenne pepper or paprika in a glass bottle and pour over it a pint of pure vinegar. Let stand a month or more, shaking frequently. Strain into small bottles and cork tightly.
Shallot Vinegar.—Chop fine doz en sballots, put them in a glass bot tle, pour over them a pint of pure vinegar. Cork tightly. Let stand a. month or more, strain and preserve in small bottles tightly corked.
Camp Vinegar.—Chop together dozen anchovies, 1 shallot, 1 clove of garlic, and stir in saltspoonful of Cayenne and 2 ounces of walnut cat sup. Place in a. glass bottle and pour over it pint pure vinegar. Let stand a week or ten days, strain and bottle far use.
Garlic Vinegar.—Place in a glass bottle 1 ounce of finely chopped gar lic, pour over it a pint of strong vine gar. Let stand ten days, shaking fre quently, strain and bottle for use.
Curry Vinegar.—Place 3 ounces of curry powder in a glass bottle, add 3 pints of strong vinegar. Let stand a week or ten days in a warm place, strain and bottle for use.