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Ginger Vinegar

For each quart of strong vinegar allow two ounces of crushed white ginger and let stand two months, when strain, bottle, and cork well.

GINGER WINE No. I (Old Recipe) Allow twelve ounces of bruised ginger to nine gallons of soft water and boil till well-flavoured, when add eighteen pounds of sugar. Let dissolve and partially cool when add a little hop-yeast. When clear rack off and bottle at once.

GINGER WINE No. 2 (Old Recipe) To ten gallons of soft water add fifteen pounds of "loafsugar clarified with the whites of six eggs," and one-half pound of sliced and bruised white ginger. When this has boiled one-half hour stir into it the thin-peeled yellow rind of a dozen lemons and let stand till cool. Then add a gill of yeast, first, however, reserving two quarts of the mixture in which must be dissolved two ounces of isinglass. When dissolved mix with the other liquor; stir well and let stand twelve hours, when the bung should be closed. Bottle in three weeks and in four months it will be ready to use.