Take any sort of wine that has gone through fermentation, and put it into a cask that has had vinegar in it; then take some of the fruit or stalks of which the wine has been made, and put them wet into an open-headed cask in the sun, with a coarse cloth over the top of it, for six days—after which put them in the vinegar, and stir it well about—then put it in a warm place, if in winter, or if in summer, put it in a yard in the sun, with a slate over the bung. When the vinegar is sour enough and fine, rack it off into a clean sour cask, and bung it up; then put it in the cellar for use. Those wines that contain the most mucilage are fittest for the purpose. The lees of pricked wine are also a very proper ingredient in vinegar. 382. SUGAR VINEGAR. To each gallon of water add 2 lbs. of brown sugar, and a little yeast; leave it exposed to the sun for six months, in a vessel slightly stopped. 383. GOOSEBERRY VINEGAR. Bruise the gooseberries, when ripe, and to every quart put three quarts of water; stir them well together, and let the whole stand for 24 hours, then strain it through a canvas bag. To every gallon of liquor add 1 lb. of brown sugar, and stir them well together before they are put into the cask. Proceed in all other respects as before. This vinegar possesses a pleasant taste and smell; but raspberry vinegar, which may be made on the same plan, is far superior in these respects. The raspberries are not required to be of the best sort, still, they should be ripe and well flavoured. 384. CURRANT VINEGAR. This is made in the same way as that from gooseberries, only pick off the currants from the stalks. 385. PRIMROSE VINEGAR. To 15 quarts of water put 6 lbs. of brown sugar; let it boil ten minutes, and take off the scum: pour on it half a peck of primroses; before it is quite cold, put in a little fresh yeast, and let it work in a warm place all night; put it in a barrel in the kitchen, and when done working, close the barrel, still keeping it in a warm place. 386. RAISIN VINEGAR. After making raisin wine, lay the pressed raisins in a heap to heat, then to each cwt. put 15 gallons of water, and a little yeast. 387. CIDER VINEGAR. The poorest sort of cider will serve for vinegar, in managing which proceed thus:— First draw off the cider into a cask that has had vinegar in it before; then put some of the apples that have been pressed into it, set the whole in the sun, and in a week or nine days it may be drawn off into another cask.—This is a good table vinegar. 388. VINEGAR FROM THE REFUSE OF FRUITS.