Vinegars should be made at home if you wish to rely upon their
quality. This will be superior to any white-wine vinegar, “so called
at the shops,” and as such will be extremely serviceable in all large
establishments and families. Choose fruit of the lightest colour you
can get when fully ripe, mash it with a wooden mallet or potato beetle.
To every peck of the fruit put two gallons of water, stir them well for
an hour and let them ferment three weeks, repeating the stirring daily.
Then strain off the liquor and add for every gallon:
Loaf sugar 1 lb.
Yeast, thick and fresh 1 tablespoonful
Treacle 1 tablespoonful
Let it work for three or four days, then put it into a sweet barrel of
convenient size, and stop it down for twelve months.