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GOOSEBERRY VINEGAR (excellent for pickling)

Pick and bruise a quart of ripe gooseberries. Put them into a bowl, and mix with them three quarts of spring water which has been boiled and grown cold. Let them remain for two days, stirring frequently; then strain, and add two pounds of sifted sugar to each gallon of liquid. Put this into a cask, and with it a piece of toasted bread, dipped in yeast. Put a piece of muslin over the bunghole, to keep out the flies, and set it in a warm place, but not in the sun. The vinegar may be bottled in nine months. Probable cost, 1s. 2d. per gallon. Sufficient for a quart of vinegar.