Take the skins of raisins after they have been used in making wine, and pour three times their own quantity of boiling water on them; stir them well about, and then set the cask in a warm place, close covered, and the liquor, in a week, when drawn off from its sediment, put into another cask, and well bunged down, will be a good vinegar for the table. 389. VINEGAR FROM THE REFUSE OF BEE-HIVES. When honey is extracted from the combs, by means of pressure, take the whole mass, break and separate it, and into each tub or vessel, put one part of combs and two of water; place them in the sun, or in a warm place, and cover them with cloths. Fermentation takes place in a few days, and continues from 8 to 12 days, according to the higher or lower temperature of the situation in which the operation is carried on. During the fermentation, stir the matter from time to time, and press it down with the hands, that it may be perfectly soaked. When the fermentation is over, put the matter to drain upon sieves or strainers. At the bottom of the vessels will be found a yellow liquor, which must be thrown away, because it would soon contract a disagreeable smell, which it would communicate to the vinegar. Then wash the tubs, put into them the water separated from the other matter; it immediately begins to turn sour; when the tubs must be again covered with cloths, and kept moderately warm. A pellicle, or skin, is formed on their surface, beneath which the vinegar acquires strength; in a month’s time it begins to be sharp; it must be left standing a little longer, and then put into a cask, of which the bung-hole is left open. It may then be used like any other vinegar. 390. TO STRENGTHEN VINEGAR. 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. 392. DISTILLED VINEGAR. This is obtained from vinegar by distillation, rejecting the 4th or 8th part that comes over first, and avoiding its acquiring a burnt flavour. Distilled vinegar is weaker than the common, but is used sometimes in pickles, where its want of colour is an advantage. 393. IMPROVED DISTILLED VINEGAR.