Anise vinegar.
Convert into a coarse powder anise seed 5 parts, caraway seed fennel
and coriander seed each pour 5 parts of alcohol and 45 parts of
strong vinegar over the powders, close the vessel air-tight and let
the whole digest in a warm place for 6 to 8 days, shaking frequently.
Then strain the liquid off,
press out the
residue, filter the vinegar, and put it up in bottles.
Anchovy vinegar.
Reduce 1 pound of boned anchovies to a pulp in a mortar and pass the
mass through a hair-sieve. The bones and parts which do not pass
through the sieve are boiled for 15 minutes in a pint of water and
strained. To the strained liquor add 2½ ounces of salt and the same
quantity of flour together with the pulped anchovies, and allow the
whole to simmer for 3 or 4 minutes; as soon as the mixture is cold
add pint of strong vinegar. [Strong to be more than 5% vinegar -mp]
Tarragon vinegar.
Pick the young tender leaves of dragon's-wort (Artemisia dracunculus)
when the first flower-buds appear. Bruise the leaves, place them in a
suitable vessel, pour good wine-vinegar over them, and let the whole
stand for a few days. Then strain the vinegar through a cloth, filter
and bottle. The bottles must be filled entirely full, as otherwise
the vinegar will not keep.
Compound tarragon
vinegar.—Comminute leaves of dragon's-wort 100 parts, common bean
leaves 25, leaves of basil
and marjoram each 12½, bay leaves and orris root each 25, cloves 3⅓,
cinnamon 6½, and shallots 25. Put all in a suitable vessel, pour 700
to 750 parts of pure, strong vinegar over it, let it stand in a warm
place and digest 5 or 6 days, frequently agitating it. Then strain
the vinegar through linen, press out the residue, add 25 parts of
alcohol, and filter. Keep the vinegar in well-corked bottles in a
cool, dark place.
Effervescing
vinegar.—Dissolve 500 parts of loaf sugar in 5000 parts of water,
add lemon juice and rind cut up in the proportion of 1 lemon to 1 lb.
of sugar, parts of the best cinnamon, and 12 parts of beer yeast
thoroughly washed. Place the whole in a barrel, and after agitating
it thoroughly let it ferment at a temperature of 55° to 60° F. When
fermentation has ceased the vinous fluid is strained and mixed with
1000 parts of best wine vinegar, previously boiled up, and yeast in
the proportion of 1 teaspoonful to 5 lbs. of sugar. The fluid is then
distributed in several earthenware pots and exposed to a temperature
of 77° to 88° F. until it has been converted into strong vinegar.
This, while remaining in the pots, is mixed with 200 parts of French
brandy and after two days bottled in small bottles. To each pound of
this vinegar are added ⅖ part of crystallized tartaric acid,
pulverized, and ½ part of bicarbonate of soda. The bottles, as soon
as the respective portion of the mixture has been added to each, must
be corked as quickly as possible and then stored in a cool place.
Herb vinegar.—Chop
fine the leaves of marjoram and thyme each 13⅓ parts, common bean
leaves 6½, leaves of mint, basil, and celery each 3⅓, and fresh
shallots 1½. Pour 600 or 700 parts of good vinegar over the herbs
and treat in the same manner as given for compound tarragon vinegar.
Pine-apple vinegar.
— This excellent vinegar soon loses its flavor, and it is therefore
best to prepare a small quantity at a time and keep in bottles closed
air-tight. Bruise the slices of pine-apple and pour over them a
consider able quantity of vinegar. Close the vessel air-tight and let
it stand 12 hours; then pour off the vinegar and filter.
Celery
vinegar.—Celery seed 4½ ozs., vinegar 1 pint. Digest 14 days ;
filter.
Clove
vinegar.—Cloves 3½ ozs., vinegar 1 pint. Digest 7 days and strain.
Mustard vinegar.
—Black mustard seeds 2 ozs., vinegar 1 pint. Digest one week and
filter.
Lovage
vinegar.—Lovage root 2 ozs., lovage seed 1 oz., vinegar 10 ozs.
Digest one week and filter.
"washed beer yeast" may be obtained from a local home beer brewing club. Bean leaves would be any edible string or green bean.