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Raisin Wine Vinegar

Raisins from which wine has been made will make excellent vinegar, and as the stalks are very acid care should be taken to pick them out, and throw them into the cask in which the vinegar is being made. Take the raisins which have been used to make nine gallons of wine. Put with them the dregs and stalks, and pour four gallons of hot water over the whole. Cover the tub, and stir its contents occasionally. When no more goodness is to be got out of the fruit, strain the liquor, put it into a cask, and let it stand nine or ten months before it is bottled.