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Vinegar, Sugar

Take a sufficient quantity of water, and to every three quarts put a pound of raw sugar. Boil for half an hour, skimming if necessary. Set the liquor in an earthen vessel to cool; when not more than lukewarm throw in a slice of bread with yeast strewed over it thickly on both sides. Ferment for two days, then pour the liquor into a barrel which has previously been well rinsed out with vinegar. Paste over the bung-hole a piece of brown paper, perforate this with a fork, so as to leave little air-holes, and set the barrel in a dry, warm place.