Beet Vinegar
Used occasionally for coloring, is the vinegar in which sliced beets have lain, boiled down to about one half, to make it stronger and to make it keep without spoiling.
Strawberry, mulberry, raspberry and other vinegars of fruit not sweetened, are made by steeping the fruit in vinegar and boiling down, as above, then bottling.
The vinegar from walnut pickles, also vinegar made pungent with graved horseradish are also used for salad seasoning, but not in ordinary life. They are mentioned for information rather than use.