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Classic
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page 177
SYRUP OF VINEGAR.
BOIL two pounds of sugar with four quarts of vinegar, down to a syrup, and
bottle it. This makes an excellent beverage when mixed with water, either with
or without the addition of brandy. It is nearly equal in flavour to the syrup of
lime juice, when made with superior vinegar.
AROMATIC VINEGAR.
PUT a portion of acetate of potash, (sal diureticus,) into a smelling bottle;
mix gradually with it half its weight of sulphuric acid, and add a few drops of
oil of lavender.
VINEGAR OF THE FOUR THIEVES.
TAKE lavender, rosemary, sage, wormwood, rue, and mint, of each a large handful;
put them in a pot of earthen ware, pour on them four quarts of very strong
vinegar, cover the pot closely, and put a board on the top; keep it in the
hottest sun two weeks, then strain and bottle it, putting in each bottle a clove
of garlic. When it has settled in the bottle and become clear, pour it off
gently; do this until you get it all free from sediment. The proper time to make
it is when the herbs are in full vigour, in June. This vinegar is very
refreshing in crowded rooms, in the apartments of the sick; and it peculiarly
grateful when sprinkled about the house in damp weather.
LAVENDER WATER.
PUT a pint of highly rectified spirits of wine, to one ounce of essential oil of
lavender, and two
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Classic
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