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Classic
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beat it until it is light. A wineglass of wine or brandy may be added. Grate
nutmeg over it. Put it on ice if the weather is warm.
NO. 41.--TO KEEP HORSERADISH FOR SAUCE
Grate a quantity in season, and keep it in bottles filled with strong vinegar. A
clove of garlic added to each bottle is an improvement.
NO. 42.--TO MAKE GOOD VINEGAR; NO. 1
Mix a quart of molasses in three gallons of rain water; add to this, one pint of
sharp yeast. Let it ferment and stand four weeks; you will then have good
vinegar.
NO. 43.--ANOTHER WAY TO MAKE VINEGAR; NO. 2
To make good pickles or sauces of several kinds, good vinegar is required. To a
gallon of water put two pounds of coarse brown sugar; boil and skim it for half
an hour. Put it in a tub or jar to ferment; add to it in the tub a slice of
raised wheat-bread soaked in yeast. It can be bottled off or put in a cask in a
week or two, but must be left unstopped, and the bung covered with muslin to
keep out insects.
NO. 44.--TO MAKE GOOD VINEGAR FOR PICKLES
To a gallon of whisky add four pounds of brown sugar, a cup of yeast, and seven
gallons of water. Put it into a demijohn or keg. If you set the vinegar in
April, it will be good in November to pickle with. Cover the mouth of the vessel
with muslin, to keep out flies or insects, which trouble and sometimes ruin
vinegar while making. When sharp and clear, bottle it.
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