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1036
Enquire within upon everything
·
Robert Kemp Philp
760
2210.
Cress
Vinegar.
Dry
and
pound
half
an
ounce
of
cress
seed
(such
as
is
sown
in
the
garden
with
mustard),
pour
upon
it
a
quart
of
the
best
vinegar,
let
it
steep
for
ten
days,
shaking
it
up
every
day.
This
is
very
strongly
flavoured
with
cress,
and
is
useful
for
salads,
and
as
a
sauce
for
cold
meats,
&c.
Celery
vinegar
may
be
made
in
the
same
manner.
2011.
Cheap
and
Good
Vinegar.
To
eight
gallons
of
clear
rain
water,
add
three
quarts
of
molasses;
turn
the
mixture
into
a
clean,
tight
cask,
shake
it
well
two
or
three
times,
and
add
three
spoonfuls
of
good
yeast;
place
the
cask
in
a
warm
place,
and
in
ten
or
fifteen
days
add
a
sheet
of
common
wrapping
paper,
smeared
with
molasses,
and
torn
into
narrow
strips,
and
you
will
have
good
vinegar.
The
paper
is
necessary
to
form
the
"mother,"
or
life
of
the
vinegar.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
