No. 43.—Another way to Make Vinegar; No. 2

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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To make good pickles or sauces of several kinds, good vinegar is required. To a gallon of water put two pounds of coarse brown sugar; boil and skim it for half an hour. Put it in a tub or jar to ferment; add to it in the tub a slice of raised wheat-bread soaked in yeast. It can be bottled off or put in a cask in a week or two, but must be left unstopped, and the bung covered with muslin to keep out insects.