are to be planed from the edge of boards only two or three feet
long, which allows the shavings to roll, and prevents them from
packing tight, and also allows air to circulate through them, which
is admitted through a number of inch holes, which are to be made
near the bottom of the barrel and just above the faucet, which lets
the vinegar run into the tub below. The top tub has its bottom
pierced with small bit holes, having several threads of twine
hanging in them to conduct the vinegar evenly over the top of the
shavings in the middle of the barrel. Air must be permitted to pass
out between the top tub and barrel, which comes in at the holes in
the bottom. The shavings which fill the barrel must be soaked three
or four days in good vinegar before they are put in. When thus
arranged, for every gallon of water use 1/2 lb. of sugar; (that
you get from molasses barrels does vary well.) If you wish to make
vinegar from whiskey, put in 4 gallons of water to 1 gallon of
whiskey; and if from cider, put in one-third water, and fill the
top tub with this fluid, putting 1 pint good yeast to each barrel
making; and have the holes with threads or twine so arranged that
it will run through every twelve hours; and dip or pump up with a
wooden pump every night or morning, and three days will make good
substantial vinegar, which will keep and also improve by age. Some
use only 1 gallon of whiskey to 7 gallons of water. This accounts
for so much poor vinegar. Make good vinegar, it will pay you. If a
few gallons of water is made boiling hot so as to warm the whole of
a gentle warmth, it will make faster than if used cold. This must
be done in cool weather, and the room also should be kept warm. For
families, small kegs will do, but for manufacturers large casks are
best. Many make vinegar by just putting fluid into the barrels of
shavings, soaked as directed above, and do not let it run through,
but let it stand in the shavings till sour; but it does not work