not kept well, and has soured, will be the most economical and convenient for conversion into vinegar; the change will also be effected in a shorter space of time.

SUGAR VINEGAR.

To every gallon of water put two pounds of coarse brown sugar. Boil and skim this. Put it to cool in a clean tub; when about lukewarm, add a slice of bread soaked in fresh yeast. Barrel it in a week, and set it in the sun in summer, or by the fire in winter for six months, without stopping the bunghole; but cover it with thin canvass or an inverted bottle to keep out the flies.

Observe. If vinegar of extra quality is wanted, use common loaf

sugar.

PYROLIGNEOUS ACID.

This acid is applicable to all the purposes for which vinegar is employed, and, if diluted with water will form vinegar of any strength. One pint of the acid, and six pints and a half of water, will form the strongest pickling vinegar. One pint of the acid, and nine pints of water, are equal to the excellent pickling vinegar, which is proper for pickling most kinds of vegetables, for salads, table, or culinary and family uses. In diluting the acid with water, it is only necessary to stir both well together.

This acid, also, if applied to meat, fish, or game, will completely remove must, taint, or incipient pu

trefaction. It is used in the same manner as brine for immersing raw or cooked meats.

TO STRENGTHEN VINEGAR.

Expose a vessel of vinegar to the cold of a very frosty night; next morning ice will be found in it, which, if thawed, will become pure water. The vinegar being freed from so much water, will consequently, be more acid than before; and the vinegar may thus be frozen again and again, until it becomes of the desired strength.

HORSERADISH VINEGAR.

On four ounces of young and freshly-scraped horseradish pour a quart of boiling vinegar, and cover it down closely; it will be ready for use in three or four days, but may remain for weeks, or months, before the vinegar is poured off. An ounce of minced eschalot may be substituted for one of the horseradish, if the flavour is liked.

BASIL VINEGAR.

Half fill a bottle with the green leaves of sweet basil, fill it up with vinegar, cork it, and let it stand for a fortnight; then strain it, and bottle it for use.

TARRAGON VINEGAR

Is made by infusing the leaves of tarragon, in the same manner as directed for basil vinegar.

PEPPER VINEGAR.

Take six large red peppers, slit them up, and boil them in three pints of strong vinegar. Boil them down to one quart. Strain and bottle it for use. It will keep for years.

FLAVOURED VINEGARS.

These are a cheap and agreeable addition to sauces, hashes, &c. Infuse one hundred red chilies, fresh gathered, into a quart of good vinegar; let them stand ten days, shaking the bottle every day. A half ounce of Cayenne will answer the same purpose. This is good in melted butter for fish sauce, &c.

THE STORE-CLOSET.

SAUCES.

A WELL-SELECTED stock of these will always prove a convenient resource for giving colour and flavour to soups, gravies, and made dishes; but unless the consumption be considerable, they should not be over abundantly provided, as few of them are improved by age, and many are altogether spoiled by long keeping, especially if they be not perfectly secured from the air by sound corking, or if stored where there is the slightest degree of damp. To prevent loss, they should be examined at short intervals, and

at the first appearance of mould or fermentation, such as will bear the process should be reboiled, and put, when again quite cold, into clean bottles; a precaution often especially needful for mushroom ketchup when it has been made in a wet season. This, with walnut ketchup, Harvey's sauce, cavice, lemon pickle, Chili, cucumber, and eschalot vinegar, will be all that is commonly needed for family use, but there is at the present day an extensive choice of these stores on sale.

UNIVERSAL SAUCES.

Any of the following will be found good :— 1. Half an ounce each of black pepper and pounded allspice, one ounce of salt, half an ounce of minced shalot, one pint of mushroom ketchup, a tablespoonful of port wine, and a teaspoonful of Chili vinegar. Set the bottle for twenty-four hours in a heat of about ninety degrees of Fahrenheit; let it stand for a week, then strain it off and bottle it. A spoonful mixed with gravy is excellent for cutlets.

2. A wine glass each of mushroom and walnut ketchup, port wine, lemon pickle, and Chili vinegar, with half a glass of essence of anchovy. Put all together into a bottle, and shake it well; it will be ready for immediate use, and greatly improve any sauce that needs pungency.

3. Instead of anchovy, put the same quantity of soy, either with or without shalot or garlic vinegar in lieu of lemon pickle.

4. Mix two spoonfuls of Indian soy with half a pint of vinegar, half quarter ounce of Cayenne pepper, and a small quantity of garlic. Let the whole stand for some time in bottle. It will be found an excellent relish for fish or cold meat.

TOMATO KETCHUP.

Excellent.

Boil one bushel of tomatoes until they are soft; squeeze them through a fine wire sieve, and add half a gallon of vinegar; one pint and a half of salt; two ounces of cloves; quarter pound of allspice; three ounces of Cayenne pepper; three tablespoonfuls of black pepper, five heads of garlic, skinned and sepa

rated.

Mix these together and boil about three hours, or until reduced one half. Then bottle without straining. It you want half the quantity, take half of the above.

MUSHROOM KETCHUP.

Take the large flaps of mushrooms gathered dry, and bruize them; put some at the bottom of an earthen pan; strew salt over them, then put on another layer of mushrooms, then salt, and so on till you have done. Let them stand a day or two, stirring them every day. Strain the liquor through a flannel bag, and to every gallon of liquor add one quart of red wine, and half an ounce of mace, half an ounce of cloves, half an ounce of allspice, with a race or two