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Vinegar, Pickles, and Pickling: German

Air is admitted through the bung of the casks or otherwise, and the liquid is allowed to stand until it turns to vinegar. This takes two weeks or more in summer, and a month or more in cold weather. The process is similar to that of making cheap vinegar from molasses and yeast, or making ordinary cider vinegar. Or to make vinegar by the quick, or German process, prepare a special contrivance as follows:

Supply a large vinegar cask with a false bottom about a foot from the true bottom perforated with a large number of inch gimlet holes.

If a fine quality of vinegar is desired, cover this with one or more thicknesses of white flannel cloth, and an inch layer of clean white sand on top.