When honey is extracted from the combs, by means of pressure, take
the whole mass, break and separate it, and into each tub or vessel,
put one part of combs and two of water; place them in the sun, or
in a warm place, and cover them with cloths. Fermentation takes
place in a few days, and continues from 8 to 12 days, according
to the higher or lower temperature of the situation in which the
operation is carried on. During the fermentation, stir the matter
from time to time, and press it down with the hands, that it may be
perfectly soaked. When the fermentation is over, put the matter to
drain upon sieves or strainers. At the bottom of the vessels will be
found a yellow liquor, which must be thrown away, because it would
soon contract a disagreeable smell, which it would communicate to
the vinegar. Then wash the tubs, put into them the water separated
from the other matter; it immediately begins to turn sour; when the
tubs must be again covered with cloths, and kept moderately warm.
A pellicle, or skin, is formed on their surface, beneath which the
vinegar acquires strength; in a month’s time it begins to be sharp;
it must be left standing a little longer, and then put into a cask,
of which the bung-hole is left open. It may then be used like any
other vinegar.