388. VINEGAR FROM THE REFUSE OF FRUITS.

Take the skins of raisins after they have been used in making wine,

and pour three times their own quantity of boiling water on them;

stir them well about, and then set the cask in a warm place, close

covered, and the liquor, in a week, when drawn off from its sediment,

put into another cask, and well bunged down, will be a good vinegar

for the table.