(_b_) Cut some green tomatoes in slices, sprinkle them with salt, and let them stand 12-15 hours, drain, and put them in a saucepan over the fire with fresh water, changing it until all the salt is washed out. When thoroughly scalded and partially cooked, drain them again and put them into a boiling hot syrup, made with 1 pint vinegar, 3 lb. sugar, ½ oz. cinnamon, ¼ oz. cloves, simmer them in this until tender, then carefully lift them out and put them into jars, reduce the syrup and pour it over them. After a day or two boil up the syrup again, pour it afresh over the tomatoes, and when cold tie them down carefully. Vinegar.--(_a_) To every gal. water put 2 lb. coarsest West India sugar; boil and skim this. Pour the mixture into a common clean washing mug, and, when sufficiently cool, take 4 pints from it into a basin, and stir well into it ½_d._ worth good fresh yeast if 3 gal. vinegar are to be made, or in that proportion, and set the basin, near a fire, covered with a cloth, to get it to work. When this end is obtained, put it back to the larger quantity from which it came, and which ought to be still lukewarm; stir well round with a wooden preserving spoon, and cover the mug with a cloth, and in a few hours, or by next morning (if made in an evening) the mixture will be found in full work. Let it stand one week from the day it was made, then carefully skim the barm off it, and put it into a barrel or mug in a warm place in winter, or in the sun in summer. It will be fit for use in 4-6 months, and then bottle off for use. As soon as you have bottled off a making of vinegar, immediately begin again, as the jelly-like “mother,” called the vinegar plant, formed on the surface by the time it is ready for bottling, helps the making of the next vinegar. Add it on pouring the mixture into the barrel or closed mug. (_b_) Make vinegar from a vinegar plant by mixing ½ lb. coarse brown sugar and ½ lb. treacle with 5 pints water, stirring it until all the sugar is dissolved; then laying the fungus on the top, and covering it with thick brown paper tied down. In 6 weeks (or a little longer in cold weather), the liquid is turned to vinegar, and must then be strained off and bottled, and a fresh mixture made for the plant. It must be put in a white ware vessel--a washstand basin is very suitable, as the vinegar corrodes the yellow glazed ware, and is injurious. The plant does not get useless if kept “going,” but improves by growing thicker. (_c_) Best of all, buy Beaufoy’s vinegar, and run no risk of subsequent fermentations.