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Vinegar, Pickles, and Pickling: Orleans

Other methods recommended for hastening the process of fermentation are the addition of a quart or more of molasses to each cask, 2 ounces of brown sugar to each gallon of cider, or brown paper dipped in New Orleans molasses. But the bread dough is perhaps to be preferred. The ordinary skunk-cabbage balls, which. occur plentifully in swamps and meadows in many localities, are also employed for this purpose. Or the mother of vinegar from an old cider barrel will greatly hasten the process.

Cheap Cider Vinegar. - Save the pomace from which cider is made, or buy pomace from the cider mill. Put it into tight casks or hogsheads with the head knocked out of one end and a spigot near the bottom, and cover with filtered rain water. Tack over the top two or three thicknesses of cheese cloth to keep out insects and dust. Draw off the liquor from the bottom as fast as it ferments, and use it to dilute pure cider. Thus nearly two barrels of vinegar can be made from one of cider.

To Make Cider Vinegar Quickly. -Fill a jar or jug with cider and add for each gallon of cider a pint of New Orleans molasses and a cupful of good yeast. Take out the cork of the jug or leave the cover of the jar tilted slightly to admit the air.