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Currant Vinegar

Pour juice from two gallons mashed currants in a barrel; wash remaining pulp in water; add to it two gallons molasses; strain when dissolved and pour also into the barrel with enough soft water to fill barrel two-thirds full. Dissolve meantime a cup of strong yeast in a gallon of water and add to the mixture. Place barrel in sun and while fermenting shake often. The autumn following add eight gallons water.