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Claret Vinegar

Place sour claret in a small cask or jug, and add one pint of "mother" to every four quarts of wine. If the "mother" is not obtainable, a twenty-four-inch square of common brown paper may be used, but this method is much slower than the other. Set the cask in the sun, leaving out the bung; and tie a piece of thin muslin, cheesecloth or tarlatan over the opening. The vinegar should be ready for use in five or six weeks.