Take six quarts of rye meal; stir and mix it well into a barrel of
strong hard cider of the best kind; and then add a gallon of
whiskey. Cover the cask, (leaving the bung loosely in it,) set it
in the part of your yard that is most exposed to the sun and air;
and in the course of four weeks (if the weather is warm and dry)
you will have good vinegar fit for use. When you draw off a gallon
or more, replenish the cask with the same quantity of cider, and
add about a pint of whiskey. You may thus have vinegar constantly
at hand for common purposes.
The cask should have iron hoops.
A very strong vinegar may be made by mixing cider and strained
honey, (allowing a pound of honey to a gallon of cider,) and
letting it stand five or six months. This vinegar is so powerful
that for common purposes it should be diluted with a little water.
Vinegar may be made in the same manner of sour wine.