Cassell's dictionary of cookery

Green Mint Harvey's, or Camp Herbs, Vinegar of Honey Horseradish Made from the Vine- gar Plant (aw Vine- gar, made, &c.) Malt {see Vinegar, IMalt) Mint {see also Green Mint) Mulberry Nasturtium Pepper Raisin Wine Raspberry Shallot Sugar Sugar (see also Vine- gar, Sugar) Tarragon Violet {see Vinegar, Violet) Walnut Vinegar, Adxilteration of.— The prin- cipal adulterations of vinegar are : — dilution with water; the addition of sulphuric acid; the substitution of pyrohgneous for acetic acid; the use of burnt sugar as a colouring agent ; and occasionally the addition of acrid sub- stances, as chillies and grains of Paradise. It is a curious fact, that although the vinegar maker obtains his malt ■vnnegar without colour, he is obliged to add burnt sugar to colour it, in order to satisfy the public taste. This is a harmless addition, but it is one of those things which illustrate a feature in the adulteration of food, and that is, that a great deal of it is done to please the public taste. Vinegar, American. — Stir half a gallon of molasses into three gallons of boiling water, set it aside to cool ; then add half a pint of fresh yeast, put it into the vinegar cask, and let it stand in a warm place for twenty-four hours; then put it in the sun. The bung-hole must not be quite closed, but covered with a little linen to keep out the insects. It will be ready VIN ( 1093 ) VIN for bottling in three months. If the cask has not had vinegar in it before, it must have a little boiling vinegar poured into it, be well shaken, and then be left with the vinegar in it imtil the next day. Time, about three months to stand. Probable cost. Is. 6d. Sufficient for three gallons and a half. Vinegar and Lemon Whey (Invalid Cookery.) — Take a sufficient quantity of boiling milk, and pour into it as much vinegar or lemon whey as will make a small quantity quite clear, dilute with hot water to an agreeable acid, and add a lump or two of sugar. This di-ink is less heating than if made with wine, and, if only to excite perspiration, answers as well. Vinegar, Basil. — FiU a wide -mouthed bottle with fresh green basil-leaves, cover them with vinegar or wine, and let them steep for ten days. If a very strong essence be re- quired, the liquor must be strained off, and more leaves be added to it, to steep in it for another fortnight ; when this is done it must be corked down. When used, a table-spoonful wiU give to mock-t\irtle soup the basil flavour. Vinegar, Cider. — Cider is the principal source of vinegar in the northern states of North America. The common family method is as follows: — The vinegar barrel in summer is placed in the garret, or on the sunny side of a building, and in winter in a room where it does not freeze. The refuse cider, already sour, or the daily remnants of the family table, are added to some good vinegar in the barrel, or to the mother of vinegar, as it is called. This mother of vinegar is a white or yellowish ropy coagu- lum of a mucilaginous appearance which is formed in the vinegar, and acts as a ferment upon cider not yet thoroughly acidified. The fermentation is often aided by putting into it a piece of dough or lean animal muscle, or by adding molasses, or the sugar which falls spon- taneously from molasses. In a few weeks the vinegar will be formed.