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Vinegar, Fruit

Take, pears, apples, or any other juicy fruit, crush them well with a stamper, and put them in a suitable tub. For every two bushels of fruit add four gallons of boiling water. Stir well, and set the preparation in a warm place for a week, skimming off impurities whenever fermentation arises. At the end of that time strain the vinegar through strong fine linen, pressing the pulp. Put the juice in a barrel, stir in a pint of yeast, and throw in a piece of bread. Let the cask be quite full; put the bung in loosely, and throw over it a piece of flannel. Set in a warm place for a month or six weeks, when the vinegar will be fit for bottling.