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To Make Vinegar from Sugar

An excellent domestic vinegar may be made by dissolving 11 pounds sugar to each gallon water used, with 1 pint good yeast. If the heat of the mixture be maintained at 70° to 80° Fahr., acetification will set in, SO that in 2 or 3 days it may be racked off from the sediment into a cask; it then receives the addition of 1 ounce cream of tartar, and 1 ounce crushed raisins; when completely free from sweet taste, it should be bottled and corked closely.

The juice of currants, gooseberries, and many other fruits, and of beets, may be thus made into vinegar, either alone or in combination with syrup. Vinegar made in this manner keeps better than that made from malt liquors.