Suffer it to be repeatedly frozen, and separate the upper cake of
ice, or water, from it.
All vinegars owe their principal strength to the acetic acid they
contain; but the vinegar of wine contains also tartar, a small
portion of the malic acid, alcohol, and colouring matter; that of
eider contains merely the malic acid, little or no alcohol, and a
yellowish colouring matter.
391. VINEGARS FROM ORANGE AND ELDER FLOWERS, CLOVE-GILLIFLOWERS,
MUSK-ROSES, &c.
Dry an ounce of either of the above flowers, (except the orange
flowers, which will not bear drying,) for two days in the sun; then
put them into a bottle, pour on them a pint of vinegar, closely stop
the bottle, and infuse 15 days in moderate heat of the sun. Vinegars
of any other flowers, as tarragon, &c. may be made in a similar
manner.