Vinegar
Mix together in a clean keg three gallons of clear rain water, (that has been caught in a clean tub without running over the roof of a house,) one quart of West India molasses, and one pint of baker’s yeast. Cover it, and set it in a warm place where it will be exposed to the summer sun. Remember to shake the cask every day. In three months it will be excellent vinegar. Then transfer it to stone jugs, and keep it closely corked. Begin it in May.
So much of the vinegar sold in stores is concocted of pernicious drugs, that we recommend all families to make their own, or to buy it from a cider farmer. Good cider, set in the sun, will after a while become good vinegar.
What is shamefully called the best white wine vinegar is frequently a slow poison, as may be known by its action upon oysters, pickles, &c. It is quite clear and well to look at. Its taste is very sharp and pungent, as to overpower and render every thing that is with it painfully sour, and it has a singular and disagreeable smell when boiling. Oysters cooked with this vinegar go immediately into rags, and are soon entirely eaten up, or dissolved into a thin whitish liquid, fit for nothing but to throw away.
Pickles the same. A punishment should be provided by law for persons who manufacture and sell these deleterious compounds, of which we have now so many, that it would indeed be well if we could make at home, as far as possible, every thing we eat and drink.