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As this vinegar, by the name, is thought to be made from white wine only, it is proper to give directions for making it. When you brew in the month of March or April, take as much sweet wort of the first running as will serve you the year, boil it without hops for half an hour, and then put it in a cooler; put some good yeast upon it, and work it well; when it has done working, break the yeast into it, and put it into a cask, but mind to fill the cask, and set it in a place where the sun has full power on it; put no bung in the bung-hole, but put a tile over it at night, and when it rains, but when it is fine take the tile off; let it stand till it is quiet sour, which will be in the beginning of September; then draw it off from the settlings into another cask,let it stand till it is fine, and draw it off for use. If you have any white wine that is tart, put it in a cask, and treat it in the same way: or cydes may be done the same way: a cask of ale turned sour, makes ale vinegar in the same manner: but none of these are fit for pickles to keep long, except the white wine vinegar.

In the month of March or April make this vinegar as follows:—To every gallon of spring water you use, add a pound of coarse Lisbon sugar, boil it, and keep skimming it as long as the skum will rise; then pour it into a cooler, and when it is as cold as beer to work, toast a large piece of bread, rub it over with good yeast, and let it work as long as it will; then beat the yeast into