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VINEGARS. 485
little fire for an hour or two every day when the weather is damp,
but no heat should remain in the flues at night. After that month they should be cut. Carefully wrap the bunches in paper and suspend them in a dry room moderately warmed. They will remain fresh till the spring.
Grapes to Keep.—Chinese method.—Cut a circular piece out of a pumpkin or gourd just large enough to admit the hand, remove the inside, put the grapes in, and press the piece back firmly. Keep the pumpkin in a cool place.
Grapes for Winter Use.—Take ripe grapes, pick off from the stems, wash them perfectly clean, place in jars and cover with molasses. After two or three days seal over and tie up tightly. For mince pies and seasoning in winter they are delicious.
To Preserve Grapes with Paper.—First pick off all unsound or unripe grapes and lay the clusters in an empty room on papers till dry, for in all packages some will be crushed and dampen others; then any empty crate will do to pack them in. First a layer of grapes, then a thickness of paper, so as to exclude the air and keep them separate, then grapes, then paper, and so on till you have 3 or 4 layers—no more than 4. If the box is to hold more, put in a partition to support the others that are to be packed.
VINEGARS.
Horseradish Vinegar.—Into a bottle put 1-4 lb of powdered horseradish, 1 ounce of bruised shalot, 1 spoonful of cayenne, 1 quart of vinegar, which shake every day for a fortnight. After steeping thoroughly, strain and bottle, and it will be fit for immediate use. It is an agreeable relish to cold meats of any kind. In October or November the root is then in its highest perfection, and the vinegar should be then made, and should be closely corked after and when not in use.
Cider Vinegar.—Take it from the press and pour it in a cask, and let it remain in a warm place with the bung out, and in 6 or 8 months the vinegar will be excellent. Should the cask leak, stop the crack with tallow or dry rye flour.
Cider Vinegar No. 2.—To each gallon of cider put a pound of white sugar, and let them steep together well and ferment for four months, and a strong and well colored vinegar will be the result.
Escholet, or Garlic Vinegar.—Clean, peel and powder 4 ozs, of shalots, or half the quantity of garlic, in the season when they are young and tender and not acrid, steep them in a quart of the best vinegar and bottle for use.
Strawberry Vinegar,—Take the strawberries that are fresh and |
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